Domaine de la Touraize owns a 1.95-hectare parcel of Trousseau planted in 1972 in the southwest-exposed Les Corvées vineyard, whose warmth-retaining soils of gravel over marl are particularly suited to the variety. The bunches are manually harvested and lightly crushed, and fermentation occurs during a three-week maceration with occasional pump-overs and no punch-downs. This delicate extraction allows the fruit to remain lithe and supple, while still showing more color, weight, and depth than the Ploussard, as one would expect from the variety. Raised for one year in a combination of 80% large foudres and 20% terracotta jar, “Les Corvées” is chiseled, driving, and concentrated, built around kinetic energy rather than excessive structure.