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Region: Loire Valley – Anjou
Appellation: Vin de France
Grapes: 40% Chenin Blanc, 40% Sauvignon Blanc, 20% Grolleau Gris
Average Vine Age: 40 to 60- years-old
Altitude: From multiple parcels between 230 to 295 feet (70m-90m)
Soils/Terroir: From multiple parcels with soils of Schist, Sandstone, and Quartz.
Farming: Organic
Harvest: Hand harvested
Yield: 25 hl/ha
Winemaking: Gentle whole cluster pressing upon arrival in the cellar. Spontaneous fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. The Sauvignon Blanc and Grolleau Gris are co-fermented, while the Chenin Blanc is fermented separately. There is no battonage and the wine goes through full malolactic fermentation. The components are blended at the end of malolactic fermentation.
Maturation: Aged for 10-12 months on the fine lees in stainless-steel tanks. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.