100% Sauvignon Blanc
Vineyard & Vinification Note
Soil: “caillottes” and Kimmeridgian marls. – Vineyard: variable, depending on the age of the vines. – Exposure: south-eastern / south-western – Commune: Bué.
Age: 40 years or more. – Density: 7,000 plants / hectare. – Yield: 40 hl/ha. – Pruning: Single Guyot. The soil is worked beneath the rows and grass is grown between them. The vines are disbudded in the spring. Each vineyard parcel is monitored so as to optimise chemical interventions while reducing them as much as possible.
The grapes are pressed immediately using a pneumatic press and the must is cold settled for between 48 and 72 hours. – The grape sediment is carefully removed and the clear juice is brought up to temperature. – Fermentation using indigenous yeasts takes place under controlled temperatures for several weeks in order to give a maximum of aromatic complexity to the wine aged in stainless steel tanks (70-80%) and 400-litre oak barrels (20-30%). – The first racking takes place in January or February and is followed by ageing on the lees. – The tank-aged and barrel-aged wines are blended. – Bentonite fining removes unstable proteins and polishes the aromas. – Cold stabilization reduces tartrate crystals. – The wine is Kieselguhr filtered. – The wine is bottled at the estate’s facilities.
An intense, complex nose of white spring flowers, fruit, blood orange, melon, a touch of menthol and a very slight hint of honey. Soft at first, this wine opens up to rich, round sensations on the palate that mingle with lovely freshness typical of Loire Valley Sauvignon Blanc. It shows remarkable aromatic length. The finish is reminiscent of the floral, fruity notes found on the nose and is enhanced by a hint of vanilla. – Ageing potential: 5 years or more
The perfect partner to a grilled lobster