Winemaking: Low-pressure pneumatic pressing. Gentle 12-hour clarification with the recovery of lighter sediment. Put in oak barrels of 2 wines for alcoholic fermentation and aging (9 months)
Service: Serve at 8 – 10 degrees Celcius, wine for laying down. Food pairing: As an aperitif with foie gras, fish in sauce, poultry with cream or fruit, and blue cheese. To try with an apple crumble.
Analyses: Alcohol: 12.94% Vol // Residual sugars: 149 gr/l // Acidity tot: 4.5 gr/l // Acidity Vol: 1.09 gr/l // Total S02: 30mg / l // Free S02: ND.
GENERAL INFORMATION
Coteaux du Layon 2018.
Variety: Chenin (100%), 25 years old vines on average.
Terroir: Sandstone shale covering the entire area, hillside vineyards on the edge of the Arcison (a tributary of the Layon).
Yield: 22 hectoliters/hectare
