Chardonnay

Elegant with a long-lasting finish

 

Appellation : Vin de Pays du Val de Loire

 

Grape varieties : 100% Chardonnay

 

Vintage : 2021

 

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 : 20 000-30 000 bottles

 

Tasting notes :

  • Bright and luminous color with yellow glints 
  • Aromas of apple, citrus, pineapple, caramel with notes of fresh butter and hazelnut
  •  

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

Soft and fruity with lasting freshness

 

Appellation : Vin de Pays du Val de Loire

 

Grape varieties : 100% Sauvignon Blanc

 

Vintage : 2021

 

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 

  • Brillant pale yellow color with green hints
  • Aromas of peach, pepper, citrus zest with floral notes

Food pairings : appetizer, crudités, seafood

 

Service temperature : Serve fresh (about 6°C)

 

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

 

Medals : Bronze Medal Liger in Concours des Vins du Val de Loire of Angers in 2017 and in 201

               Golden Medal Liger  in Concours des Vins du Val de Loire of Angers 2016

 

Anjou Blanc

Amazing aromatic finesse

 

Appellation : Appellation Anjou Blanc Contrôlée 

 

Grape varieties : 100% Chenin Blanc

 

Vintage : 2021

 

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 

  • Bright, spring light color
  • Aromas of apple, citrus, apricot, honey

 

Food pairings : seafood, shellfish, grilled fish, savoured tarts

 

Service temperature : Serve fresh (about 10°C)

 

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

 

 

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

Coteaux du Layon

Rond and fresh

 

Appellation : Appellation Coteaux du Layon Contrôlée 

 

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)

 

Food pairings : appetizer, foie-gras, desserts

 

Service temperature : Serve fresh (about 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]