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Dreyfus, Ashby & Co.
Main Office
630 3rd Ave
15th Floor
New York, NY 10017
Phone (212) 818-0770
Fax (212) 953-2366
Adminstration
50 Avon Meadow Lane
Avon, CT 06001
Phone (860) 409-9119
Fax (860) 409-9272
E-Mail
info@dreyfusashby.com
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J. &
P. TESTUZ SA
Vaud
Location: on a hill overlooking Lake of Geneva (Lac Léman)
Soil: very steep slope, slate subsoil
Varietal: 100% Chasselas
Style: great breed, balance and subtle, incomparable
complexity
Serving Suggestions: Dover sole, friture, trout
Press: “Polished, firm; good concentration in
its light honey, apricot and floral flavors” (Wine Spectator)
Other Testuz wines: Saint-Saphorin Roche Ronde, Epesses
Coup de l'Etrier
Origin of Chasselas
Typically Swiss type of vine, Chasselas is that which represents best
the identity of this country. It results from a great family whose children
find themselves in the world. Among the most known, the Chasselas of Moissac,
cultivated and appreciated like grape of table. In Switzerland, Chasselas
always was selected and cultivated like type of vine of tank, thanks to
its ideal adaptation to our grounds and our climates.
Mr. Carruzzo, author of the book "the type of vines of Were worth",
quotes the following origins:
Certain authors affirm that chasselas comes from Asia, that it was cultivated
in the surroundings of Constantinople, where it was appreciated by the
Turks like grape of table. An ambassador of François 1st would
have brought back the vine shoots which gave rise to the first chasselas
cultivated in France.
Others assign to him like place of origin the village of Chasselas, in
the surroundings of Mâcon, where it was known under the denomination
of "seedling of Mornant".
Best harvests are those which are healthy. When the vintage arrives at
the wine storehouse, the oenologist will carry out medical control, i.e.
to check if she is reached of gray rot. If the vintage presents a little
rot, the latter must be eliminated.
PRESSING
By pressing one understands the operation to make burst the grain without
crushing the pip which would give undesirable tastes.
PRESSING
The pressed grains are involved towards the press which can be with screw
or with rubber membrane which inflates air and compresses the grape delicately.
The collected juice will be aspired and directed towards the tanks where
one will let put back must to allow the residues flesh and skins to settle
at the bottom of the tank: it is washing. After 36 or 48 hours, one will
separate the liquid from his sediments and will tap it in another quite
clean tank, for alcoholic fermentation.
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