Appellation
 : Chardonnay - IGP - Val de Loire Blanc - France

Grape variety: 100% Chardonnay

Parcelle : La Retaudière - Monnières - 1,30 hectare

Vendanges : manuelles

Âges des vignes : 20 ans

Élevage : 9 à 12 mois

Type de sol : Gabbro

Contenant : bouteille 75 cL

 

White French wine

Production

Simple as Guyot pruning with a stick of 9 to 10 buds. Trellised plot with three wires. Spring decavaillonage on the whole vineyard (see the photos of this operation on the site).

Shoeing with discs then 2 passages of Boisselet type blade. In our approach to organic cultivation, no synthetic product is used in our vines as well as in the cellar.

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Tasting

A limpid, shiny pale yellow color revealing a slight pearling, engages the tasting. The very fresh and fruity scent (pineapple, peach) gives way to the mouth in the same spirit, combining aromas of pineapple, peach, lemon with a few touches of stone fruit. Balanced and endowed with a nice bitterness, the mouth is thirst-quenching on the length.

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Harvest

The harvest, destemmed, is directly vatted to begin its maceration.

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Winemaking

The maturity of the grape depends on the product to be made. For a white wine, the sugar level is a fundamental criterion. For a dry white wine, maturity is sought and the fruit is harvested a little before (generally 8 days) the maturity of the sugars. At this point, the ratio of sugar to acid is optimal.

The Chardonnay grape variety Vintage: 2019. Dandruff maceration is the operation which consists of bringing the skins and grape juice into contact for a few hours in order to optimize the diffusion of fragrant materials.

In the approach of culture and organic production, the lees being of quality, without synthetic chemicals harmful to yeasts, they are preserved in the wine. The turbidity of the must guarantees a good supply of yeasts and vinification in vats therefore does not require the addition of yeast. The fermentation starts spontaneously under the action of the natural yeasts of the grape. For a dry white wine, fermentation continues until the sugars are exhausted.

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Food and wine pairing


Suggested accompaniment: peeled shrimp, raw oysters, seafood platter, marinated mussels or a fish terrine with mint.

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Service


Tasting temperature : 8 à 10 °C.