1.0Domaine Pyhttps://www.domaine-py.com/en/rich600338<blockquote class="wp-embedded-content" data-secret="e0rQa60lLa"><a href="https://www.domaine-py.com/en/vin/3eme-cuvee/">3ème Cuvée</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.domaine-py.com/en/vin/3eme-cuvee/embed/#?secret=e0rQa60lLa" width="600" height="338" title="“3ème Cuvée” — Domaine Py" data-secret="e0rQa60lLa" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.domaine-py.com/wp-content/uploads/2016/03/IIIe-cuvee-2.png10001000Clay and limestone soils Average yield of 40-45 hl/ha. Mechanical and manual harvesting at optimal maturity. Vinification : Gentle pneumatic pressing and selection of the first juice. Cold settling and fermentation between 16° and 18°C for the Grenache Blanc and Vermentino. Fermentation in new barrels for the Roussanne. Aging of Grenache Blanc and Vermentino on fine lees to stabilize aromas. Regular stirring to ensure balance and complexity before blending with the barrelfermented Rousanne. Bottling in Spring with light filtration. Box of 6 flat packed bottles. Prime drinking age: 1-5 years