“Trousseau des Corvées” comes from red-marl parcels on the Arbois slopes, a classic Jura terroir that gives Trousseau its hallmark perfume, fine spice and mineral line. The nose opens with wild strawberry, raspberry and red cherry, layered with pink pepper, dried rose and a subtle smoky–stony thread. On the palate it’s medium-bodied and taut—silken at entry, then increasingly vertical—fine, filigree tannins and bright acidity pulling the finish long, dry and savoury.
Viticulture is organic; fruit is hand-picked and sorted by parcel. In the cellar, fermentations run with native yeasts; whole clusters are used in proportion to stem ripeness; extraction is gentle to keep tannins long-grained rather than grippy. Élevage takes place in older barrels and neutral vessels so oak reads as texture and cadence, not flavour—terroir stays front and centre.
Serve lightly cool at 14–16 °C in Burgundy stems; a brief 20–30 minute splash-decant helps young bottles unfurl aromatics. Pair with Jura-friendly dishes—charcuterie, roast chicken with morels, mushroom tart, herb-crusted pork, Comté or Tomme—as the wine’s freshness and fine tannins carry umami and gentle richness without overwhelm.
Drink happily on release for energy and lift, or cellar 4–8 years to gain silk, sweet spice and subtle sous-bois while the red-marl mineral thread stays clear. Warmer seasons bring riper red fruit and a rounder mid-palate; cooler years emphasise peppery tension and cut—always unmistakably Arbois, and distinctly Tournelle in its purity and poise.
