Anne Pichon

The micro-climate Anne Pichon’s vineyard is dry, with cool, manually tilled soils that retain moisture when it rains. And because of the Mistral that sweeps up from the hills below, fruit is less susceptible to rot and disease, providing and ideal environment for organic viticulture. Employing careful vineyard management, low yields and late harvesting, Pichon hand-harvests and destems all of the fruit. Reds are vinified in small 50 HL cement tanks or stainless steel, at low temperature to achieve a long maceration and two gentle pump overs daily, with additional manual punch downs if necessary. The fermentations extend 3 to 4 weeks with a slow progressive increase in temperature to extract a very fine tannin structure. The malolactic fermentation and ageing take place partly in oak barrels but mostly in cements tanks. White wines are made from only a light pressing of first run juice and vinified in stainless steel tanks with strict temperature control to maintain a balance of ripe fruit and freshness. - T Edwards