Loire Valley
A complex nose with notes of citrus fruit, orange peel, and almonds in their shells... The palate: lovely body, dense. A bottle crafted for the dinner table, a true Chenin for gastronomy!
A cuvée of Chenin from 80-year-old vines planted on the first slopes, in shallow soils of limestone pebbles; southing East-West. Manual hervest and yields around 25 hl/ha. In the winery: direct pressing, cold settling, indigenous yeasts, fermentation in 400-liter barrels that have seen four wines, the malolactic fermentation is complete, aging in those same barrels. Bottled at the Estate after a light filtration. A pinch of sulphur, for a total SO2 of less than 50 mg/l.
Tanguy Perrault, child of the ’75 vintage, obtained a BTS certificate in viticulture/oenology, spent time as a vineyard worker in Bordeaux, and even became cellar master at an estate in Vouvray. But in 2008, after one day his employer snapped at him, “You’ll never be able to work for someone else,” he decided it was time to work for himself. Joined in his slightly mad adventure was his...
All wines
Organic or biodynamic wine
Minimal sulphites
Minimal sulphites
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Sulphites-free wine
Sulphites-free wine
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