The grapes are sourced from seven different parcels ('clos') of vineyard (average age of vines is 18 years) located in the commune of Morogues, all planted in Kimmeridgian limestone-clay marl soil (which apparently imparts elegant mineral tones) and facing either south-west, south or south-east thus getting the maximum benefit of the morning sun to fully ripen the grapes. The 35 hectare Domaine is cultivated by measures that maintain natural balance and work the soil in the traditional way (for example weeding, clearing and grape thinning by hand), but also to enable machine harvesting. Presses are pneumatic to safeguard juice quality, settling of solids by static refridgeration and fermented with indigenous yeasts at about 18 degrees for one and a half months on average, regulated to control fermentation speed and preserve fine aromas. The individual 'clos' are vinified separately to allow expression and development of their unique 'terroir' - it's believed grapes from each parcel add different dimensions to the whole. The wines are left on the fine lees until bottling to enhance complex flavours and regularly stirred up to gain richness, depending on vintage conditions.
Aromas of ripe white peach and blackcurrant leaf with hints of super-ripe fruit and lime notes. The palate has lots of refreshing citrus zest, nettle and grassy characters, lovely minerality and a slightly creamy honeyed finish. Refreshing acidity and a good balance. After the challenges of the 2016 harvest Pelle are back with aplomb in 2017.
Serve nicely chilled before or at the beginning of a meal but also with shellfish or delicate white fish, especially with a creamy parsley or dill sauce.