Domaine de la Tournelle Fleur de Savagnin 2023

This savagnin is made in a deliberately pure, non-oxidative style, with barrels regularly topped up throughout its élevage. Grown on grey marl soils and harvested by hand with strict selection, the grapes are gently pressed as whole clusters using a pneumatic press. Fermentation relies on indigenous yeasts, with no sulfur added, allowing the character of the grape and site to come through clearly.

The wine completes its alcoholic fermentation and long aging in older 228-liter wooden barrels, never new, resting on its lees for at least 18 months. Careful topping preserves freshness while building texture and mineral depth. Yields are kept low, at just 35–40 hl/ha, contributing to concentration and precision. Bottling follows Maria Thun’s lunar calendar, reflecting the estate’s biodynamic philosophy.

Best served around 12°C, this savagnin shines alongside Asian cuisine and spicy dishes, where its mineral backbone and subtle complexity balance heat and aromatic intensity.

From the producer: 

We believe, and always will, in human-scale viticulture that respects both people and place. Our philosophy is simple but demanding: to grow our own grapes by hand, without chemicals, and with constant attention in the vineyard. Organic farming, for us, is not about stepping back and letting nature “do the work,” but about being fully present—observing, intervening thoughtfully, and taking responsibility for every choice. All of our wines come exclusively from our own vineyards; we are growers, not négociants.

Healthy vines are the foundation of great wine. We farm without herbicides, encouraging grass on alternating rows while manually maintaining vine bases and mechanically tilling the rest. Vines are planted through selective massal breeding, pruned using Guyot methods to maintain balance and modest yields of around 40 hl/ha. Compost and horse manure nourish the soils, with only sulfur and minimal copper used in the vineyard, earning organic certification (AB) since 2010. Grapes are hand-harvested, carefully selected, gently pressed as whole clusters, and vinified with indigenous yeasts and no added sulfur. Aging takes place on the lees in older barrels, topped regularly, before bottling without filtration or added sulfur—preserving clarity, texture, and a true expression of place.