Champ Divin Rouge, Pinot Noir

Contains sulphites

The 5 hectare "Champ Divin" (heavenly field) vineyard is located on the first plateau of the Jura in the Sud-Revermont region.
It has been run by Valérie and Fabrice Closset-Gaziaux since 2008, who took it over from the Delay family in 2008. The property features a variety of soils and is influenced by a classic continental climate with moderately cold winters and mild summers.
Here they grow Pinot Noir (2 hectares), Chardonnay (2 hectares) and Savagnin (1 hectare), also known as "Traminer".

The property is processed according to biodynamic methods (Demeter-certified), without the use of chemicals. The vineyard is worked by hand, partially removing and partially leaving the grass so as not to upset the delicate balance of the vineyard ecosystem.
Herbal decoctions (e.g. nettle and chamomile), essential oils, biodynamic tinctures, as well as copper and sulfur are used in very small quantities to combat pests.
The grapes are hand-picked when they are at their best, when they have reached their full potential.
Vinification and aging are carried out with minimal use of sulfur and some of the wines are aged under a veil of flor (yeast), typical of the region, giving them aromas of dried fruit, nuts and almonds, as well as spices such as saffron and curry.

Valérie and Fabrice are naturally very close to nature - in addition to viticulture, they are also beekeepers and hobby gardeners - but they also have diplomas in agricultural engineering and marketing.
After a few longer stays abroad in Africa, they first worked for a few years as consultants for winegrowers in various regions of France before settling in the Jura.

Manufacturer's address: EARL Fabrice et Valérie Closset, rue du château, 39570 Gevingey, France

Vintage: 2018
Grape variety: Pinot Noir
Alcohol content: 13% vol.
Country: France
Region: Jura
Soil: Loamy and calcareous soil
Aging: Low use of sulphites during the harvest, followed by cold maceration and regular reassembly (twice a day) without prior destemming of the vines. Once the wine has been racked and fermentation is complete, the wine is placed in barriques where malolactic fermentation begins. Again low use of sulphites during bottling.