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 amongst 20 hectares of estate-owned, biodynamically farmed vines ranging from 30-90 years old. The yields average 35 hectoliters per hectare.
Orientation: Multiple parcels, exposure varies
Soil: A base of limestone and chalk, overlaid with clay and coarse chunks of flint (which are two types named "Les Perruches" and "Les Aubois")
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. No dosage. Total acidity: 4 g/l.
Aging: Aged for 5-6 months on its fine lees in demi-muids, then in bottle "sur lattes" for a minimum of 12 months.
Notes: Light golden color with aromas of white flowers citrus notes. It has a marked minerality. It can age up to 4-5 years. With its fine mousse, you can enjoy this as an aperitif, or as a replacement to a dry white with many dishes.