Whites wines

Sauvignon Blanc

Dry white
Grape variety: Sauvignon Blanc

Very fruity, this dry wine shows a nice vivacity making outstanding as aperitif and it will express its full potential with fish and shellfish.

Recommended foods: Grilled fish, crustaceans, seafood, Aperitif
Tasting temperature: 7 ° C (= 45°F)
Aging potential:
Manual or mechanical harvest?

Both have their advantages and disadvantages ... By harvesting by hand we have of course the big advantage of selecting the grapes from the vines and being able to carry them carefully to the winemaking cellar: Not a single leaf, No immature cluster will go in the wine!

On the other hand, the final quality of the wine varies greatly according to the time of harvest but also on the hour of harvest! Thanks to the machine, we can quickly harvest the Sauvignon when they are perfectly ripe and also during the night in order to capture certain aromas that disappear as soon as the sun rises...

Mature grapes OK, now the wine!


Chenonceaux Blanc

Touraine Chenonceaux
Grape variety: Sauvignon Blanc

Harvested on the plots selected for this appellation, this wine is very aromatic Sauvignon will delight the palate with its freshness and full body.

Recommended food: Aperitif, fish, seafood
Tasting temperature: 8 ° C ( = 46°F)
Aging potential: To enjoy between now and the next 3 years 
Aging on the lees

After the alcoholic fermentation , the yeasts die and are deposited at the bottom of the tank to form what is called the lees. Gradually, these dead cells disintegrate and release molecules in the wine giving it volume and fat to support the fruity!

A malolactic fermentation?


Chenin Sec

Appellation Touraine Contrôlée
Grape variety: Chenin Blanc

Minerality, yellow fruits (apricot)

Recommended foods: Fish in sauce, soft cheeses, rillons, rillettes
Tasting temperature: 7 ° C (= 45°F)
Aging potential:
The winemaking of whites

The first important step in the development of white wines is the separation of the juice and the skin from the grapes. The latter gives the wines undesirable vegetable tastes. The grapes are pressed to obtain a pure juice.

The rest is very simple, the yeasts, originally on the skin of the grapes, begin the alcoholic fermentation during which it is necessary to control the temperature. Finally, the winemaker has the choice between several ageing choices before our white wine is ready to be enjoyed.
The ageing of white wines


Cuvée Damoiselle

Semi-sweet
Grape variety : Chenin Blanc

Natural semi-sweet wine, it offers a great balance between the acidity of the Chenin Blanc grape and the residual sugar of the alcoholic fermentation. Turns out it is a very nice wine for aperitif and for dessert

Recommended foods: Fish in sauce, cold meats, exotic cuisine, sugary / savory dishes, and desserts (fruit tarts)
Tasting temperature: 7 ° C (= 45°F)
Aging potential:
How do you make a semi-dry wine?

First of all : A grape is a fruit, and a very sweet one ! Once harvested, pressed and put in vats, the juice begins to ferment quickly: the natural yeasts begin to eat the sugar and transform it into alcohol: it is the alcoholic fermentation!
With a little patience, they will eat all the sugar and the final wine will be dry!

To obtain a sweet wine, it is about timing : before the end of the fermentation, the temperature of the tank is lowered around 4 ° C, so the yeasts die and the wine will retain natural residual sugars which will make it semi-dry or sweet.
Still more sweet but so much alcohol?


Cuvée Sylvine

Sweet
Grape variety: Chenin Blanc

Its name was chosen in honor of the wife of Auguste, Sylvine. 
It is at the end of October that we return to our vines to harvest the last completely overmature grapes of Chenin Blanc. These late harvests reward us for a very rich and sweet wine.

Recommended foods: Dessert, Foie Gras
Tasting temperature: 8 ° C (= 46 °F)
Aging potential: 10 years
Sweet wines

Since we understand everything in the mechanism of alcoholic fermentation , how can we explain that sweet wines still have as much alcohol but even more sugar?
The answer is simple: the date of harvest! The longer we leave the vines to feed our grapes, the higher the sugar concentrations will be and the more the residual sugar in the final wine will be!

If we wait long enough, the grapes begin to lose water: therefore the concentrations increase even more! With a fine weather we can make late harvests at the end of October and get very sweet wines.
Manual or mechanical harvest?