Filmed in Pupillin on October 2nd, 2012.
Pierre Overnoy demonstrated how to destem the Poulsard.
05 Friday Oct 2012
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05 Friday Oct 2012
Posted in Uncategorized
Thanks so much for posting this video. On Friday I was doing exactly this with Trousseau under instruction from Pascal Clairet at Domaine de la Tournelle – it’s an amazingly simple process with gorgeous olive-like berries the result… Very sensuous too, but my hands are ruined!!
Hi Wink, thanks for your message. I had a very good time at Pierre Overnoy-Emmanuel Houillon. It was absolutely a great experience working in the vineyard with these great wine-makers. Yes, certainly, Poulsard is so sensuous, and gets easily exploded with just a little bit pressure. And, I cut all my nails after the harvest.