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Technique
Viticulture
In 1999, Damien Laureau took over a wine and fruit-growing estate in Gemmes-sur-Loire. In 2006, he acquired several plots in the Savennières vineyard, and his estate now covers an area of 7.8 hectares. Practising organic farming since 2009, he cultivates his vines without synthetic products, using preparations based on manure or compost. The soils for this cuvée are predominantly sandy-loam.
Oenology
The Chenin grapes, harvested in successive passes, are pressed directly, settled for 12 hours, and fermented (using indigenous yeasts) in vats or barrels depending on the terroir. Each micro-terroir is identified and vinified separately. Malolactic fermentation occurs naturally, depending on the vintage. Aged for 12 months in barrels, then at least 6 months in vats.
Suggestions for accompaniment
Grilled fish with lemon butter • Veal blanquette with vegetables • Spelt risotto with truffles.
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