PDO (AOC) Anjou blanc
Shales, volcanic rhyolites and quartz.
The soils are ploughed and naturally grassed.
Fermentation and maturing for 12 months in stainless steel vats.
Sulphur : free < 10 mg/L, total 43 mg/L
Alcohol : 14.3% vol.
Total acidity : 4.75 g/L
Sugar : 0.8 g/L
Following the freezing of the Rogeries, we assembled 3 parcels of chenin: Rogeries, Grand Vau and closed Gabouchons. A success!
Cellaring: 3 to 5 years, drink with youth.