Vinification
Grappes are picked by hand, harvested at the optimum
maturity. Those grappes are directly pressed, and the
juice fall in an underground tank by gravity. At this time it
is protected by CO2 insteed of sulfite to make sure the
native yeast can make the fermentation happen. At
the end of that fermentation a small addition of sulfites i
s done, to make sure, no malolactique happen and also,
to protect the flavors of the wine. After 14 months of lees
aging and
waiting for a year before release, it is now ready to drink.
It is a minimum intervention wine.
Region Notes
In the Western part of the Loire valley, in the little village of Saint-Fiacre, in
the craddle of the appelation at the meeting point of the iconics rivers of
“Sèvre” and “Maine”, at the lieux dit, la Pétière. The vines were planted in
1967 from a massale selction. The soil is composed by Gneiss, a similar soil
as Granit. The plot has the benefit of a south exposure, facing the iconic
church of Saint-Fiacre.
