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.
April suffered from frost late in the season, followed by a warm and dry beginning of summer. Finally, the end of the summer was more temperate with a bit of rain to perfect the maturation of grapes.
This translated into early harvesting (starting from the 5th of September) of grapes full of sugar, which kept an aromatic freshness typical of wines from Loire Valley.[Back to Top]
After 9 months fermenting and maturing in cellars, comfortable in barrels of Malvoise, I am now put in bottles.
I am a true rosé wine. I am freshness, elegance and I will bewitch you with my long aromatic persistence thanks the powerful structure that defines me.
Gastronomic wine, I will accompany good food such as fish, seafood and summer vegetables.
Come discover me, I am impatient to surprise you.
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.
Due to a capricious weather last April, only one picking was necessary for grapes withered by the sun and wind, but with a little bit of noble rot.
The potential sugar content was 16.10°. A fruity sweet wine, to drink within 10 years.[Back to Top]
Exceptional wine thanks to the autumn 2014 climate which allowed noble rot to develop.
This last selection took place the 30th of October, with a potential average alcohol content harvested around 19°.
Fermentation half in new and old barrels, half in tanks with a 1 year maturation.
This sweet fine wine remains aromatic with fragrances of exotic fruit and Williams pear alcohol.[Back to Top]
Outstanding vintage where the Pinot Gris benefited from advantageous weather conditions:
2 wines have been made:
Can be tasted from now, but can also be served in 20 or 50 years.
"Le Dernier Tri" (Last Selection) is sold in wooden crates.
The Pinot Beurot is the former name of the Pinot Gris in Burgundy, because of the grey color of the grapes, remembering the monks' cowl.
Pressed immediately, the grape juice is poured in barrels in the cellar, where it stays in for 11 months, the time needed for the alcoholic and malolactic fermentations.
Weekly batonnage(stirring the lees), sulphur-free maturation.
Old barrels are used not to influence the aroma of this vintage.
Placed in bottles mid-September, 1 year after harvesting with a little of sulphur for preserving.
Powerful, aromatic and round wine.
To serve with fish in sauce or poultry.
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]
Natural sparkling wine made from Pinot Noir and Pinot Meunier grape juice 2017. Sulphur-free wine, but with the use of carbonic gas and nitrogen to avoid any oxidation.
Fermentation in tanks and cooling at 0° during 3 weeks to stop it and leave 18g of residual sugar. Clarification by cold temperatures, put into bottles,then rest in the 14° cellar to continue the fermentation with the yeasts naturally present in the wine.
Then, the disgorging process is used, ie dregs expulsion, which have been formed by the re-fermentation in bottle.
A « Pet’Nat » wine extra dry to serve in its youth to fully benefit from its aroma and freshness.[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.
Siliceous-clay above, clay at 60cm.
Plot: La Dorée.
Plot around the Castle of La Dorée, where a XX borns, the Nantilly, to go to the Indre.
Long and smooth fermentation during 32 days in stainless steel tank, where the temperature is blocked between 22° and 26°.
Pumping over the must all the days and punching of the cap. Malolactic fermentation under the grapes.
Devatting and put into barrels for 10 months.
Strong, round but also fine wine.
This Pinot Noir will be ideal for a good meal.
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 2015 vintage is very aromatic with fragrances of red berries. Tender but strong taste, with cherry aroma, and elegant and round [tanin].
To serve with meat or cheese.
To place in a carafe if possible 2 hours before serving.
Conservation between 5 and 10 years.