CERTIFICATION HVE (Haute Valeur Environnementale)
A dry wine very fruity with many aromas.
Terroir: The vines are cultivated with care on a schist soil. The production per hectare is at 70 hl.
Vinification: at low temperature (between 13°C and 17°C) to keep the aromas of the must, The vinification is tailored to the plot: all the tanks are unique and an expression of the soil, the age of the vine and the knowledge of the winemaker.
Maturation: 6 months minimum on the lees with regular “bâtonnages”. This maturation process is specific of the Loire Valley. It provides more intense aromas and complexity, and improves the mouthfeel.
-Colour: Pale gold with green tones.
-Aroma: Floral and fruity aromas, generally with mineral notes
-Flavour: dry yet refreshing, balanced, smooth, and harmonious.
Serving temperature: 10°C.
Food Match: The wine matches perfectly with sea food in general or great drunk as an aperitif.