Cuvée Barthélémy - Sans sulfites ajoutés

Barthélemy is the great emotional wine of Château Le Puy. With its deep purple colour, its nose literally bursts out of the glass to offer you fragrances of potpourri, freshly picked roses and ripe red fruits.The palate expresses the complexity of a voluptuous structure, fresh and silky at the same time on velvet tannins... A great wine.

Cuvée Barthélémy is the no-sulphur-added cuvée of Château Le Puy and is sold in a bottle with the authentic old Bordeaux shape.

It comes from a plot called "Les Rocs", planted with 85% Merlot and 15% Cabernet Sauvignon.this wine is obtained, after an often long vinification without any addition, by maturing in experienced barrels, for 24 months, by dynamisation according to the phases of the moon without adding sulphur dioxide or other additives. It is bottled without filtration.

This philosophy is fully reflected in the estate's prestige cuvée, called "Barthélemy," which is a parcel selection that is bottled without the addition of SO2 or yeast. Barthélemy is a very interesting wine, capable of remarkable complexity and concentration, without excess alcohol or glycerine. It is an old-fashioned wine, which many consumers, unfortunately, are unlikely to understand, used as they are to small, commercial, sugar- and alcohol-rich wines flavoured with oak chips.

Located on the same rocky plateau as Saint Emilion and Pomerol, but in the Côtes de Francs appellation, Château le Puy produces a wine that is the fruit of the use of ancestral methods and is as natural as possible: no chemical fertilisers, herbicides, insecticides, pesticides, etc. The average age of the vineyard is 55 years and the planting density is just over 5000 plants per hectare.

Whatever one thinks of biodynamic viticulture, the fact remains that Mr Amoreau is a charming and delicate person who really believes in his methods of working and has strong ideas of what a good wine should be. Firstly, it must not taste of wood. "Wood taste is a defect! For this reason, no new barrels enter the château. Only tuns and barrels of three to fifteen years of age are used, sanitised with steam. The maturation is followed by bottling without fining or filtration, which is done "in the middle of an old moon." Also, the wine must be the most natural expression possible of the fruit and terroir that produced it.