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
Terroir
Shallow sandy clay over a very loose chalky soil
In the vineyard
Biodynamic vineyard certified by Demeter
Yield 30 hl/ha
Hand harvested
Yield 30 hl/ha
Hand harvested
Winemaking
5 weeks maceration
Daily punching down to obtain berries and juice blending
Alcoholic fermentation indigenous yeasts
Devatting with an elevator conveyor belt
Daily punching down to obtain berries and juice blending
Alcoholic fermentation indigenous yeasts
Devatting with an elevator conveyor belt
Ageing
Aged for 15 months in new oak barrels and one wine barrels
Varietal
Cabernet franc : 100%
Specifications
Advice
Serving
16°C/61°F
Ageing potential
Enjoy all year long, 10 to 15 years
Tasting
A supportive robe, purple shades, an expressive nose, the ripe fruity character is enriched with a slightly spicy mineral dimension.
Food pairings
Lamb, poultry, goat cheese, ratatouille.
