12.5% - C uvée produced from a single hectare of vineyards on a small north-south oriented hill in the homonymous lieu-dit
The vineyard is characterised by a clay-limestone soil, with a few centimetres of soil on the tuffeau bedrock.
The harvest is done by hand; for Chenin Blanc direct pressing is used, with spontaneous fermentation using indigenous yeasts.
Aged in 400-liter French barriques with third or fourth infusion for approximately 10 months. Malolactic fermentation is generally not performed.
Courchamps - Saumur/Loire, France
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