Manual harvesting with multiple passes through the vineyard to collect the botrytised grapes and then slow fermentation with the native yeasts. The wine is matured for at least a year in oak barrels. Its sweetness is measured and is superbly balanced by the high acidity of the wine. So despite the concentration and sweetness, this balance of acidity adds...
Grapes purchased from different vineyards in the region always with the principles of organic farming which Vanessa Cherruau vinifies with absolute care and the philosophy of low intervention. The wine is vinified by spontaneous fermentation in stainless steel tanks and matured for 9 additional months in them giving a wine of exceptional immediacy, for...
It's not just this historic piece of land across the river from Savennieres, a stunning - yet unexplored - terroir for dry wines, that Vanessa uses as the basis for some of the most delicious wines of the extremely fashionable Loire variety. She continues to nurture this great 50+ year old vineyard that sits on shale and sandstone soils with biodynamic...
Fruity and floral sensation - think violets; green pepper and notes of cherry and plum. Fine tannins give the wine a serious dimension, while refinement and elegance run the gamut through to the gently phenolic finish. Stemming was done by hand and maceration lasted a total of three months in 420l clay amphorae. It then remained for a further four months...
The grapes come from the Syrizas vineyard parcel at 800 meters altitude — a vineyard cultivated organically, without irrigation, with bush-trained (goblet-pruned) vines. In the winery, the wine is made without intervention: spontaneous fermentation of the must, full skin contact maceration for 45 days, and aging on the lees for 6 months. The wine is...
