Siliceous clay with large amount of surface flint.
A combination of 3 pinot grapes called "Noble":
The 3 varieties are turned into wine separately.
Pressed immediately after harvest, the grapes give a vin gris called "oeil de perdrix" (partridge eye).
Fermentation is developed at a temperature between 18 and 20 °C in stainless steel tanks with cooling by coils. This lasts for 1 to 2 months without yeasting followed by an aging on lees for 3 months with batonnage (stirring the lees) for the wine to fill out and develop more aromas.
This wine is rich and round with very little acidity and aromas of white peaches.
You can enjoy it as an aperitif or with appetizers.
It also goes well with fish in sauce, white meats, exotic dishes, couscous... and all barbecues during the summer.
To be consumed in 2 to 3 years in order to conserve all of its freshness.
Unpredictable weather in 2012: Very low temperature in February, spring time frost on April 17th, then some hail, and finally very wet and rainy spring resulted in diseases and very poor quality of grape blossoms. Hot weather in August and September provided renewed hope, but at the end, rainy autumn forced us to start the grapes harvest early and promptly.
Therefore the grapes harvest started on October 1st, with a good healthy state and the surprising result was a nice balance of sugar and acidity. The alcohol content obtained was around 12.5°. The 2012 wines will be very typical "Loire" wines, full of freshness and bouquet.
Malvasia is the local name for pinot gris, which makes up 30% of the Noble Joué but which is harvested late to make it a mellow wine.
The vines are systematically thinned to leave only 6-7 bunches per stock. One leaf thinning by machine at the start of July and a manual leaf thinning at the start of September are carried out to enable maximum ventilation and sunlight at the level of the grapes.
The harvests are manual and are carried out by successive pickings. The target here are the noble rot and the passerillage (drying by the sun). Fermentation is developed at a temperature between 15 and 18 °C in stainless steel tanks and without yeasting. The duration of the fermentation is long, between 35 and 60 days, and we stop it by cooling the tanks to 0° to block the yeasts and sufficiently conserve the residual sugars to create a mellow wine. Aging on fine lees until bottling.
This is a mellow wine that is very delicate due its delicacy on the palate. The dominant bouquet is pear with a touch of pineapple.
It is enjoyed as an aperitif, with a foie gras, blue cheese or goat cheese, and potentially with pear or apple tarts.
Conservation from 2 to 15 years. The ideal thing is to decant the wine a few hours before serving.
Following 2012 very unusual and unpredictable weather, we hand-picked a first time on October 11th to eliminate hardly ripe grapes or those affected by non-noble rot. Then, the next day (October 12th), we had to start the mechanically grapes harvest for the first time, because the forecast predicted a lot of rain and heat – and it was right (50 mm rain during the next night)…
The potential average alcohol content harvested was 14.8°, fermentation lasted around 35 days and stopped at 12° alcohol, conserving 50 g of residual sugar.
Identical to the Noble Joué (Siliceous clay with large amount of surface flint).
This wine is made from the 2008 vintage and is very rich in sugar. We stopped its 1st fermentation when it still had 19 grams of sugar by cooling it and keeping it at a temperature of 3-4 °C. The refermentation was done in the bottle with the natural sugars of the grape for 3 to 4 months at 10 °C.
Resting on slats for 12 months.
The disgorging (expulsion of the deposit due to fermentation) was done without the addition of liquor to leave the wine's natural character.
With its fine and elegant bubbles and fruity flavors, this traditional method will seduce you with its delicacy.
To be enjoyed as an aperitif and at dessert.
This wine is nearly identical to the brut sensation, with the only difference that during disgorgement where we add 1.2 cl of liquor to soften the sparkling wine and make it easier for tasting for those who prefer softer wines.[Back to Top]
Identical to the Noble Joué.
The entire grape is placed in a stainless steel tank where it remains for 2 to 3 days at 4-6 °C with the juice resting on the marc. This is the cold pre-fermentation stage to obtain the precursor of flavors and then the fermentation takes place at a temperature of from 18 to 22 °C for 8 days to conserve maximum flavor.
Aging on lees in tanks for 3 months.
This supple wine has very pronounced flavors of Morello cherries. It is ideal for meats and summer barbecues.
Conservation from 2 to 5 years.
The "côt", an old variety used widely in Touraine, is a synonym for "malbec" in Bordeaux or "auxerrois" in Cahors.
It is a powerful variety, tannic and often classified as rustic.
Cold maceration for one week to extract the bouquets without the tannins, then fermentation for 12 days at a temperature of 22 °C.
Aging on lees for 3 months.
This round wine has very pronounced flavors of cherries and violets and a full and supple mouth.
This wine can be drank young with fruit or it can be stored for a few years. It combines very well with local game and cheese.
Decant a few hours before serving.
Conservation from 2 to 10 years.
Siliceous clay and limestone and clay.
A mixture of cabernet and malbec.
After the fermentation in stainless steel tanks, this mixture is aged for 12 months in barrels, which allows the wine's tannins to fill out and the bouquets to develop slowly.
Bottling without any filtration or fining; a slight deposit may form in the bottle, but it is only a reflection of natural aging.
The 2009 vintage has the peculiarity of being very aromatic with hints of red fruits. The mouth is broad and gives off aromas of cherries and its finish offers soft and elegant tannins.
To be enjoyed with meats and cheeses.
If possible, decant 2 hours before serving.
Conservation from 2 to 10 years.