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Subtle with its exotic notes, this wine delivers a surprisingly aromatic bouquet that awakens the taste buds.
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The vineyard |
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Types of soil: An integral part of "Anjou Noir" or "Black Anjou", the area stretches across roughly 40 hectares (99 acres) of the southeast Massif Armoricain (schist), and has shallow brown soils.
Climate: The terroirs of this AOC are in well-exposed and ventilated hillside locations that are ideal for harvests of over-ripened grapes and even grapes infected with noble rot. |
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The wine
Annual production: roughly 1,000 hl
Basic yield: 38 hl/ha
Grape varieties: Chenin Blanc (Pineau de la Loire).
Dominant growing practices: Density of 4,500 to 5,000 plants/ha. Double Guyot pruning to 2x3 nodes or gobelet (‘goblet’) pruning to 3x2 nodes.
Technical constraints: manual harvests carried out in multiple passes to selectively pick grapes that are over-ripened and present high concentration levels, whether or not due to the action of noble rot.
Tasting
Sensory characteristics: Intense appearance, yellow or with glints of green, turning to antique gold with hints of amber. Subtle, aromatic and exotic nose.
These tender to sweet wines are more supple and airy than those of the Coteaux du Layon (although certain winegrowers do try for maximum concentration). Round on entry with a fairly lively finish.
Serving temperature: 6-8°C
Ageing potential: From 2 to 8 years for medium wines. Beyond 15 years for the most concentrated. |
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