Cantillon La Corvée: Difference between revisions

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== Side Notes ==

The Jura varietals Trousseau and Poulsard are both light red grapes (~~specially~~ the latter, which has a very thin skin releasing ~~almost~~ no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).

The Jura varietals Trousseau and Poulsard are both light red grapes (especially the latter, which has a very thin skin releasing virtually no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).

The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both ~~the~~ grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.

The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.

The name La Corvée comes from a premium plot of vinyard on the outskirts of Arbois located right under "La tour de Curon", which is a famous plot owned by Stéphane Tissot - who ships to the brewery both the grapes for this cuvée as well as the barrels used for La Vin est Belge. The tower standing on this plot is displayed on the latest label created by the artist Ammo for La Corvée.

==Bottle Log==

@@ Line 7: / Line 7: @@
 == Side Notes ==
-The Jura varietals Trousseau and Poulsard are both light red grapes (specially the latter, which has a very thin skin releasing almost no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).
+The Jura varietals Trousseau and Poulsard are both light red grapes (especially the latter, which has a very thin skin releasing virtually no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).
-The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both  the grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.
+The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.
+The name La Corvée comes from a premium plot of vinyard on the outskirts of Arbois located right under "La tour de Curon", which is a famous plot owned by Stéphane Tissot - who ships to the brewery both the grapes for this cuvée as well as the barrels used for La Vin est Belge. The tower standing on this plot is displayed on the latest label created by the artist Ammo for La Corvée.
 ==Bottle Log==