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Both lively and creamy without any excess sweetness, these wines are ideal for ageing and have a mellow, candied and exotic bouquet.
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The vineyard |
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Types of soil: This vineyard is on the cretaceous crest of the Southwest edge of the Paris Basin and is planted on a chalky limestone soil. The demarcation shows a vast, well exposed area, but generally speaking, only about fifteen hectares (40 acres) are declared in this AOC.
Climate: The terroirs marked out in this AOC are well exposed and ventilated hillside locations that are good for stimulating early plant growth and help to encourage the grapes to over-ripen and even become infected with noble rot. |
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The wine
Annual production: Roughly 400 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 2x4 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 and aromatic nose with exotic aromas.
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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