Laurence & Marc Vincent, lovers of the Loire, president today of the destinies of the property.
Patrick Nivelleau vinifies the different cuvées of the Wineyard.
The Wineyard has gone from an organic approach to a biodynamic certification under the Demeter label in 2017.
Under the domain, 1.5 km of galleries are dug in the Tuffeau.
There, at 12 ° C, bloom quietly, away from light, more than 100,000 bottles of different vintages and appellations of Saumur.
Patrick Nivelleau vinifies the different cuvées of the Wineyard.
The Wineyard has gone from an organic approach to a biodynamic certification under the Demeter label in 2017.
Under the domain, 1.5 km of galleries are dug in the Tuffeau.
There, at 12 ° C, bloom quietly, away from light, more than 100,000 bottles of different vintages and appellations of Saumur.
Presentation
Presentation
Beneath the estate, 1.5 km of galleries have been dug into the Tuffeau rock. There, at 12°C, more than 100,000 bottles of different Saumur vintages and appellations quietly blossom, sheltered from the light.
Location
Le Puy-Notre-Dame
Terroir
Clay-Limestone
In the vineyard
Biodynamic vineyard certified by Demeter
Yield 35 hl/ha
Hand harvested, grapes at 13% vol. potential ripeness
Yield 35 hl/ha
Hand harvested, grapes at 13% vol. potential ripeness
Winemaking
Alcoholic fermentation at 20°C in stainless steel vats paused by cooling the wine to keep 22g/l of indigenous residual sugar. It ferments again in bottles to give the effervescence to the wine.
Ageing
Aged for 18 to 36 months depending of climatic events
Disgorgement, no added sulphites, no added sugar.
Disgorgement, no added sulphites, no added sugar.
Varietals
Chenin ou chenin blanc : 60%
Chardonnay : 20%
Cabernet franc : 10%
Grolleau : 10%
Chardonnay : 20%
Cabernet franc : 10%
Grolleau : 10%
Specifications
Advice
Serving
10°C/50°F
Ageing potential
Enjoy all year long, 3 to 5 years
Tasting
A wine of great flavor, fragrant and mineral.
Food pairings
Excellent as an aperitif, paired with fish starters, main courses of fish, ideal pairing with fois gras tartare.
