Toonu
Wine of France
 | Grape variety: Burgundy Melon |
 | Terroir: Shallow soils on slightly weathered Granite, Loroux-Bottereau Gneiss Area: 1 ha |
 | Vine work: Short Nantais Guyot pruning, control of yields (45hL/ha maximum). Inter-row scratching, inter-vine plowing, partial grassing, green work (disbudding, trellising, trimming, etc.) |
 | Harvest: Mechanical with sorting at the plot then in the cellar, protection under carbon dioxide |
 | Vinification: Pneumatic pressing, without settling, alcoholic fermentation with native yeasts and spontaneous malolactic, protection until bottling |
 | Aging: On its lees for 6 to 8 months in underground concrete tanks glassed in Nantes style, bottled under nitrogen |
 | Tasting: Ideal serving temperature between 9° and 10°C, decant approximately 2 hours before serving |
 | Potential: Between 3 and 5 years |
 | Comments on the Vintage: Yellow color, tarte tatin nose and fruity, round and delicious mouth of grilled almonds, a slight pearliness gives it a subtle freshness |
 | Food and Wine Pairings: Surprising as an aperitif or accompanied by a Nantes priest |
