||The wine is named after the lieu dit (parcel of land) where the vines grow.
|Composition of the land
||The soil is a friable red marl which provides the minerality found in his wines.
||The vineyards around Montigny-les-Arsures are very high so the grapes ripen slowly.
||Michel Gahier uses biodynamic methods in managing his vineyards so no chemicals, poisons or artificial fertilizers are used.
||All of Michel’s wines are made naturally without the use of industrial yeasts, enzymes or other additives. He allows the grapes to ferment using the yeasts that are on the fruit and in the winery (which is under his house in ancient cellars).
||The wine is matured in old barrels for 10 months prior to bottling.
||The Trousseau marries beautifully with first courses of earth and baked pasta, red or red meat. Special with lamb.