Anjou Blanc

White Wines - 2011

A crisp and fresh white wine, perfect on seafood !

Vineyard

The parcels are located in Bellevigne-en-Layon (Faye d'Anjou and Thouarcé).
Schisty soils, landmark from the Vallée du Layon.
This wine is all made from Chenin Blanc, the local grape also used for Coteaux du Layon.



Harvest

The grapes are handpicked at the beginning of the harvest period, from the end of August to the beginning of September.
They are then brought to the winepress to extract the first juices.



Winemaking

The wine fermentation takes places in stainless steel vats.
During the alcoholic fermentation, we do increase the temperature of the vat to help turn the sugar into alcohol.
After less than a week, we lower the temperature of the vat and the wine begins a new process of fermentation.
By the month of January the next year, the wine is normally ready.
The bottling takes place around 6 months after the harvest.

Duration: 2 to 5 years


Tasting

Dry white wine with a pale yellow colour with green tints.
Floral nose with boxwood aromas and white fruits.
Fruits aromas on the palate, with a slightly acid finish.

Tasting temperature: 12°C to 18°C
Sommelier's advice:

To be served between 6°C and 10°C.
This wine will pair with Loire fishes, scallops, seafood and cold starters.
Anjou Blanc can also be enjoyed as an aperitif.




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