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

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