Appellation: SAUMUR BLANC A.O.C.
Soil : Clay-lime stone
Vines : Chenin, 30 to 35 years old
Vineyard management : the vineyard is led in organic farming (under conversion).
Soil : Ploughing and hoeing under the rows (depending on the year). Pruning : simple guyot.
Debudding: heads and extra-buds. Vine: trellised on 5 threads with two or three trimmings/year. Leaf removal to the rising sun
green harvest to avoid heap.
Harvest : By hand leaving the unripe and over-ripe grapes.
Pressing : Direct, entire bunches.
Vinification: Cold settling, natural yeasts, long fermentation (3 months) in barrels of 2 to 4 wines.
Maturing: in barrels for 14 to 15 months then 3 to 4 months in vats. Filtration before bottling.
Serving suggestions : Dry wine to accompany warm fish dishes such as grilled lobster or scallops.
Keeping: 4 to 7 years