From purchased Chinon grapes (post-2018 mildew)
| Vinification | For this unique vintage, the harvest was done by hand and the winemakers used the same methods as for the Cuvee Ferry; the grapes are places in thermo-regulated steel vats for a cold maceration, followed by a temperature-controlled fermentation. Very little pumping over in order to limit the extraction which was done by itself, several airings and rather low temperatures in order to seek the complexity, structure and power of these grapes. |
| Élevage | Aging is done in steel vats and the wine is bottles at the end of the following year. |
| Vineyard Soil | Heavy clays and quartz sands on the surface on a limestone bed at a depth of 1.2 meters. |
| Food Pairings | This cuvee will adapt perfectly to slightly or strongly spiced cuisines, to grilled food accompanied by sauteed vegetables, or to winter dishes simmered for long hours. |
| Serving Temp | 17°C |
From purchased Chinon grapes (post-2018 mildew). Typical Chinon in a sumptuous vintage. 45 hl/ha yield.
