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Location: Saumur, at Les Cerpes and Saint-Vincent. Terroir: clay-limestone and flinty silt. Natural weeding and organic and biodynamic work - Biodyvin label and Ecocert certification
Hand-picked in small containers. Alcoholic fermentation in 12 hl oval Stoeckinger tuns in order to preserve all the minerality of the subsoil through a discreet mass maturation. Pneumatic pressing for 4 hours, natural degrees of 12.8°, fermentation period of 4 months. Aged on fine lees for 9 months.
Suggestions for accompaniment
Tajine of poultry with ginger and lemongrass - Sea bream en papillote.
The wines of
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