Coteaux du Loir Eparses
- White
- Chenin Blanc
Winemaking Information
The fruit is direct-pressed and barrel-fermented with native yeasts and minimal sulfur. The wine is aged for 24 to 30 months in 500l barrels with maximum a third of new wood. Each parcel is vinified and aged separately and blended before bottling. One to three grams of S02 per hectoliter are added at press as well four to five grams in three seperate doses prior to bottling.
SO2: During winemaking
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Coteaux-du-Loir
Soil Composition: Flint, Clay, Tuffeau, Limestone
Farming: Biodynamic (certified)
Fun Facts: The wine's name translates to "Old Scattered Vines" which is quite literal: the wine is a mix of five tiny parcels of very old vines.
Thanks to importer Louis/Dressner for details above