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Cuvée Terroir |
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Winemaking
This "cuvée" is made with grapes from the vines of Beaumont-en-Véron, to which we add, throughout the different vintages, "press and free-run wines" from the alluvial soil of the left bank of the Vienne. This particular blend lends this wine its original harmony of aroma and matter.
Grape destemming without crushing, 5 days of skin maceration at cool temperatures, a rapid start to fermentation, at a maximum temperature of 25°C for 10 days - the fermentation is sometimes interrumpted before the entire transformation of sugar into alcohol - make this a highly aromatic wine which also benefits from the tannic support of the press wines.
Malolactic fermentation takes place in vats, after the wine is drawn off and during the winter this wine is naturally chilled.
A number of rackings, together with in-vat maturation and bottling at the end of the spring, and this wine is ready for our summer enjoyment. |
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Food and wine matching
The great Chinon classic with rillettes (potted meat), crackling, poultry or fresh goat’s cheese. |
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Tasting advice
Very pleasant fruit aromas, but does have a 2 to 3 year keeping potential. |
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Vineyards
The terroir of Beaumont-en-Véron
The left bank of the Vienne river
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Vintages
Cuvée Terroir 2008
Cuvée Terroir 2007
Cuvée Terroir 2006
Cuvée Terroir 2005
Cuvée Terroir 2004
Cuvée Terroir 2003
Cuvée Terroir 2002
Cuvée Terroir 2001
Cuvée Terroir 2000
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