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.
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 – Le Haut du Champ Raisin
Terroir
Flint layer on very hard limestone bedrock
In the vineyard
Demeter-certified biodynamic vineyard
Yield 10 hl/ha
Hand-harvested
Grapes harvested in successive selections at the golden berry stage
Yield 10 hl/ha
Hand-harvested
Grapes harvested in successive selections at the golden berry stage
Winemaking
Alcoholic fermentation at 20°C with indigenous yeasts
in barrels
in barrels
Ageing
Aged for 12 months in new 400L Stockinger barrels
Bottling according to tasting
Bottling according to tasting
Varietal
Chenin ou chenin blanc : 100%
Specifications
Advice
Serving
12°C/54°F
Ageing potential
Enjoy all year long, 10 to 15 years
Tasting
Notes of ripe fruit, citrus and minerality, the palate is full-bodied, but the lovely acidity balances the wine.
Food pairings
fatty fish, vegetarian dishes or poultry, such as tuna gratin, goat's cheese and bacon quiche or wild asparagus omelette.
