Charles Joguet - Chinon Wines - Loire Wines - Les Varennes du Grand Clos

Les Varennes du Grand Clos

Winemaking

Skin macerations of five days, a minimum of four weeks of vatting, vinification temperatures rising up to 30°C and precise pumping-over (wetting the cap) and punching of the cap (punching the cap into the juice) operations are what are needed for this wine to reveal all its innate complexity.
Once alcoholic fermentation is completed, the free run wine and the best press wine are blended, before the malolactic fermentation in 1 to 3 wines barrels begins.
The wine continues maturing in our cellars in oak barrels for 15 to 16 months depending on the vintage.
After rancking the wine and once the final blending of barrels is completed, Les Varennes du Grand Clos are resting 2 months in vats before being bottled and sold.
An excellent wine for laying down, this wine assert itself from a very early age, through its finesse and elegance.

Food and wine matching

Filet of beef in pastry, veal with chanterelle mushrooms...

Tasting advice

With great finesse as always, this cuvée is ready for tasting in 3 or 4 years, but can sometimes be kept for up to 10 years.

Vineyards

Les Varennes du Grand Clos

Vintages

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