Chardonnay

 

Appellation : Vin de Pays du Val de Loire

 

Grape varieties: 100% Chardonnay

 

Vintage: 2015

 

Soil : flint, clay-limestone  

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: The mechanical harvest, 80% of crop is squeezed directly, and 20% is placed in vats for maceration in order to obtain a desired color and well-balanced wine. The process of settling lasts for 24 hours. For  fermentation the temperature is maintained between 18 and 20°.This process is followed by aging in vats on fine lees for 6 months until bottling.

 

Annual production: 15 000-20 000 bottles

 

Tasting notes:

  • Bright and luminous color with yellow glints.
  • Aromas of apple, citrus, pineapple, caramel with notes of fresh butter and hazelnut.
  • Elegant wine with a long-lasting finish.

 

Food pairings: shellfish, seafood, and cheeses

 

Service temperature : Serve fresh 8-10°C

 

Ageing potential : The optimal consumption of this wine is within its first years but its complexity is revealed after several years of cellaring.

VDP Chardonnay ENG.pdf
Document Adobe Acrobat [244.9 KB]

Sauvignon

 

Appellation : Vin de Pays du Val de Loire

 

Grape varieties: 100% Sauvignon Blanc

 

Vintage: 2015

 

Soil : flint, clay-limestone 

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: The mechanical harvest, 80% of crop is squeezed directly, and 20% is placed in vats for maceration in order to obtain a desired color and well-balanced wine. The process of settling lasts for 24 hours.For  fermentation the temperature is maintained between 18 and 20°.This process is followed by aging in vats on fine lees for 6 months until bottling.

 

Annual production: 30 000 - 40 000 bottles

 

Tasting notes:

 

  • Brilliant pale yellow color with green hints
  • Aromas of peach, pepper, citrus zest with floral notes
  • This wine is is soft and fruity with lasting freshness

 

Food pairings: appetizer, crudités, seafood

 

Service temperature : Serve fresh 6°C

 

Ageing potential : The optimal consumption of this wine is within its first years

 

Medals: Golden Medal Liger d’Or in Concours des Vins du Val de Loire of Angers 2016

VDP Sauvignon ENG.pdf
Document Adobe Acrobat [267.3 KB]

Coteaux du Layon

 

Appellation : Appellation Coteaux du Layon Controllée

 

Grape varieties: 100% Chenin Blanc

 

Vintage: 2015

 

Soil : flint, clay-limestone

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal, manual harvest, 3-4 passages for selection of mature grapes, late harvest

 

Vinification: The manual harvest, 100% of crop is squeezed directly in order to obtain a desired color and well-balanced wine. The process of settling lasts for 24 hours. For fermentation the temperature is maintained between 15 and 20°.This process is followed by aging in vats on fine lees for 9 months until bottling.

 

Annual production: 20 000 - 30 000 bottles

 

Tasting notes:

  • Deep yellow color with green hints
  • Aromas of candied fruits (pineapple, apricot, quince).
  • This wine is round et fresh

Food pairings: appetizer, foie-gras, desserts

 

Service temperature : Serve fresh 8°C

 

Ageing potential : The optimal consumption of this wine is within the period from 5 years to decades

AOC Coteaux du Layon ENG.pdf
Document Adobe Acrobat [246.5 KB]