"The Champalou family farms twenty-one hectares of vineyards on clay, limestone, and siliceous soils. They embrace sustainable farming while also integrating the use of the lunar calendar more traditionally associated with organic viticulture. The Champalou house style produces wines of great elegance and tenderness, highly aromatic with impeccable balance. No one comes close to copying their distinct style.
Harvest happens early in the morning for the Fondraux and the grapes are immediately pressed. The juice in then transferred into 500-L wooden barrels for a slow fermentation. The finished wine has 16 g/L of residual sugar. Each vintage, the balance and residual sugar is determined by tasting. When the right balance is achieved, the wine is chilled to stop fermentation. The wine is aged in the same vessel on its lees for eleven months before bottling.
Les Fondraux always possesses some residual sugar, which offers a luscious and concentrated mouth feel. Whites’ flowers are predominant, offering freshness, roundness, minerality and vivacity. Les Fondraux is pleasant with fish, charcuterie, goat’s cheese, sweet and sour dishes. " - Champalou
Organic
Biodynamic
Sustainably-made
