Vineyard: The appellation of Montlouis is located at the junction of the Loire and Cher Rivers, and spreads across approximately 400 hectares. This wine was sourced from an estate-owned, biodynamically farmed parcel measuring 20 hectares in area. It has 30-90 year old vines which yield an average of 43 hectoliters per hectare.
Orientation: Multiple parcels, exposure varies
Soil: Clay with pieces of coarse flint over a base of "tuffe" - soft, white limestone.
Viticulture: These biodynamically-farmed grapes are hand-harvested and sorted through multiple times.
Vinification: Following a pneumatic pressing, the juice is fermented with indigenous yeasts in 600L demi-muids for up to 6 months. No malolactic fermentation.
Aging: Aged for 11 months on its fine lees in demi-muids.
Notes: Bright golden-yellow with lovely aromas of apple. It is mineral and fresh on the palate and pairs excellently with spicy, sweet and savory appetizers, as well as foie gras, and blue or goat cheeses.