Most recent creation of our wineyard, I draw my inspiration from a Savennière I particularly love to elaborate this wine. The grape was harvested from a young 10 years old vine. The sun exposure is very good and the soil is made of gravels on a clayey-schist basis. The soil is ploughed mechanically. The vines are stripped and pricked out manually in order to ventilate their stump, limit the diseases and allow a good concentration through raisining.
The harvest was conducted under a nice october sun and limited to 40 hectolitre by hectare. It was obviously done by hand, we only gathered the advanced ripe bunches which were not affected by botrytis. The grapes had then a wonderful color, a great golden tan with orange and brown reflections.
The pneumatic pressing was done at low pressure. The juice was then twice fermented (alcoholic and malolactic fermentation) and matured on fine lees in French oak barrels for 11 months. Then came the filtration and bottling. And here is the wine ready to accompany your finest dishes: scallops, salt-crusted seabasst, veal with morels, etc…
This wine was rewarded with silver and gold medals in renowned French contests. No need to tell you how proud I am. We always feel a particular tenderness for our last born…
Scallops, salt-crusted seabasst, veal with morels, foie gras, etc…
11°C to 13°C
6 or 7 years