Le Chenin Vouvray Breton
Case quantity may have a lead time of 1-2 days
A.B.V. 12.5%
Le Chenin is a pure, fruit-scented, bone-dry Vouvray — a perfect example of Chenin, arguably the Loire most prestigious white grape. Orchard fruit with sublime mineral tension: Green apple, grapefruit, lime skin and flowery character. The palate is lively and crisp, lovely presence, ripe fruit and minerals. Superb wine.
40 year old vines grown on sandy-silica-clay soils. As exponents of a ‘natural’ (i.e. minimal interventionist) winemaking philosophy, the Bretons aim get the healthiest grapes possible to the winery. From there, they allow the fermentation to start spontaneously, relying on natural yeasts only. Malo-lactic fermentation may or may not happen depending on the acidity levels of the wine itself and the ambient temperature of the winery. The wine is matured in 600l old oak demi-muids for 8 months and given a rough filtration off the gross lees by racking, with no fining (to remove proteins) and the addition of a mere 5mg/l of SO2 at bottling to stabilise.
A.B.V. 12.5%
Le Chenin is a pure, fruit-scented, bone-dry Vouvray — a perfect example of Chenin, arguably the Loire most prestigious white grape. Orchard fruit with sublime mineral tension: Green apple, grapefruit, lime skin and flowery character. The palate is lively and crisp, lovely presence, ripe fruit and minerals. Superb wine.
40 year old vines grown on sandy-silica-clay soils. As exponents of a ‘natural’ (i.e. minimal interventionist) winemaking philosophy, the Bretons aim get the healthiest grapes possible to the winery. From there, they allow the fermentation to start spontaneously, relying on natural yeasts only. Malo-lactic fermentation may or may not happen depending on the acidity levels of the wine itself and the ambient temperature of the winery. The wine is matured in 600l old oak demi-muids for 8 months and given a rough filtration off the gross lees by racking, with no fining (to remove proteins) and the addition of a mere 5mg/l of SO2 at bottling to stabilise.
A.B.V. 12.5%
Le Chenin is a pure, fruit-scented, bone-dry Vouvray — a perfect example of Chenin, arguably the Loire most prestigious white grape. Orchard fruit with sublime mineral tension: Green apple, grapefruit, lime skin and flowery character. The palate is lively and crisp, lovely presence, ripe fruit and minerals. Superb wine.
40 year old vines grown on sandy-silica-clay soils. As exponents of a ‘natural’ (i.e. minimal interventionist) winemaking philosophy, the Bretons aim get the healthiest grapes possible to the winery. From there, they allow the fermentation to start spontaneously, relying on natural yeasts only. Malo-lactic fermentation may or may not happen depending on the acidity levels of the wine itself and the ambient temperature of the winery. The wine is matured in 600l old oak demi-muids for 8 months and given a rough filtration off the gross lees by racking, with no fining (to remove proteins) and the addition of a mere 5mg/l of SO2 at bottling to stabilise.
A.B.V. 12.5%
Le Chenin is a pure, fruit-scented, bone-dry Vouvray — a perfect example of Chenin, arguably the Loire most prestigious white grape. Orchard fruit with sublime mineral tension: Green apple, grapefruit, lime skin and flowery character. The palate is lively and crisp, lovely presence, ripe fruit and minerals. Superb wine.
40 year old vines grown on sandy-silica-clay soils. As exponents of a ‘natural’ (i.e. minimal interventionist) winemaking philosophy, the Bretons aim get the healthiest grapes possible to the winery. From there, they allow the fermentation to start spontaneously, relying on natural yeasts only. Malo-lactic fermentation may or may not happen depending on the acidity levels of the wine itself and the ambient temperature of the winery. The wine is matured in 600l old oak demi-muids for 8 months and given a rough filtration off the gross lees by racking, with no fining (to remove proteins) and the addition of a mere 5mg/l of SO2 at bottling to stabilise.