Winemaking: Pneumatic pressing, low pressure. Gentle 12-hour clarification with the recovery of light sediments. Put in 400L oak barrels (50%) and sandstone amphora (50%) for alcoholic and malo-lactic fermentations. Matured for 12 months. Bottled on April 2019. Without filtration and no added sulfates.
Service: Serve at 8 degrees Celcius. Can be laid down for 6 years. Food pairing: accompanies Loire fish in sauce, white meat with cream and cheese.
Analyses: Alcohol: 13.52% Vol // Acidity tot: 4,7 g/l // Free S02: 16mg/l (natural) //Total S02: 34 mg/ l.
GENERAL INFORMATION
Anjou Blanc 2017.
Variety: Chenin (100%), 25 years old vines on average.
Terroir: Black schist covering the entire area. Hillside vineyards on the edge of the Arcison (a tributary of the Layon).
Yield: 25 hectoliters/hectare
