x
  • Weather

    12° C Overcast clouds
  • Time

    13:13 PM
  • Wine average?

    88 Tb
  • Country Ranking?

    909
  • Region Ranking?

    141
  • Popularity ranking?

    195

History

On the family tree there is Manuel, the Portuguese paternal grandfather who arrived in Avize after fighting in the hell of Verdun, his death in 1929 due to war gas, his widow and her daily battle to survive in a dramatically changed world with their four children.

There is also the maternal grandfather, the family sacrifices during five years to not sell a grape which was depreciated during the great viticultural crisis of 1930-1935. There is also Erick’s father, a prisoner of war during the Second World War, send to a work camp in a German salt mine where airplane engines were built.

This old De Sousa vineyard retrieves from the past all the required mineral salts for sustainable hallmark production. It relates the respect for the soil, the love of work well done, perseverance and optimism.

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Vineyards

Production: 70/75 000 bottles DE SOUSA and 30 000 Zoémie DE SOUSA

Vineyard created: before 1890

Surface: 11 Ha

Layout: 42 different lots

Geology: 100% Chalk

Fertilizers: Organic fertlilizers authorized by EC regulations

Pruning: Chablis – Cordon de Royat

Grapes: 30% Pinot Noir – 10% Pinot Meunier – 60% Chardonnay 70% Old vines

Average age of vines: over 45. Grafting : 41 B

Yield per ha: according to the appelation, about 60 hectoliters per ha

Plantation density: 8.000 vines per ha

Plantation of new vines: only when necessary to replace an old one

Antibotrytis treatment: none

Insecticide spraying: only when necessary

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Winemaking

Vinification in coated steel vats preserve the authenticity of the soil. We managed to have one year of stocks for the blendings.

Since 1995, for the old vines (more than 50 years old), vinification is done in small oak barrels to give matter to the wine.

 

Origin of yest: Technical Oenological Center

Fermentation time: 15 to 20 days

Chaptalization: when necessary to obtain 11% vol

Regulation system: immersed cooling coil

Fermentation temperature: 18°C

Vats: Coated steel end barrels

Cuvee wine: 75% in 1992, 100% since then

Filtering: Lightest possible Kiesulguhr

Wine-meaker: Erick De Sousa

Oenological advisor: James Darsonvilles

 

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14 different wines with 25 vintages

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