Appellation : SAUMUR CHAMPIGNY A.O.C.
Soil : Clay-lime stone
Grape varieties : Cabernet franc
Vines: 50 years old average age.
Vineyard management : The vineyard is led in organic farming (in conversion)
Soil: Ploughing and hoeing under the row, natural grassing down or culture between the rows (depending on the year)
Pruning: Simple guyot
Debudding: Heads and extra-buds.
Vines: trellised on 5 threads with two or three trimmings/year
Harvest : By hand
The harvest is sorted directly on a table upon the truck
Vinification : The grapes are destemmed, vatting and maceration at low temperature for 21 to 24 days
Malolactic fermentation in vats
Maturing: in vats 7 to 9 months. Filtration before bottling.
Serving suggestions: Wine with taste of fruit and good length, can accompany a whole meal, especially roasted meat.
Keeping: 5 to 8 years.