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Location: Communes of Chaintres, Varrains and Saumur. Terroir: chalky subsoil, sandy and clay-limestone soils. Average age of the vines: 25 years. Natural weeding and organic and biodynamic work - Biodyvin label and Ecocert certification
Hand-picked in crates, sorting table for the harvest before vatting by conveyor belt. Fermentation in stainless steel tanks at a temperature of 16 to 22 degrees in order to extract the maximum of aromas and fat. End of fermentation at a temperature of 24 degrees. Vatting for 8 to 10 days, maturing in stainless steel and wooden vats on fine lees without sulphur for 3-4 months in order to keep all the freshness of the wine.
Suggestions for accompaniment
Roast quail - Rognonnade of saddle of rabbit - Duck parmentier with spices.
The wines of
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