Producer wine
Terres Blanches

COUNTRY :
France

REGION :
Loire

PRODUCTION :

Celine and Benoit Blet

Located in Oiron a small village of Les Deux Sevres in the Loire Valley, Celine and Benoit Blet took over this small estate in 2004 located near the city of Poitier.

They have been farming organically since 2010 and approach making wines with their Chenin Blanc, Gamay and Cabernet Franc with the least intervention possible.

CUVÉES
Wine

Terres Blanches “Pot d’Vache”

Region: Loire Valley
Grape: Gamay de Bouze
Vineyard Size:
Soil: clay, sand, silex
Harvest: at full maturity, to the point of shriveling
Winemaking: organic/biodynamic farming. Grapes are destemmed, then vatted for a traditional maceration (4 to 5 weeks) with indigenous yeasts; combination of free-run & juice from pneumatic pressing; malolactic fermentation at cellar temperature lasting until following summer, with regular topping-off; 2-3 rackings.
Fining: None
Filtration: None
So2: 35-40 mg/L

Wine

Terres Blanches “Ancestral Brut” Blanc

Region: Loire Valley
Grape: Chenin Blanc
Soil: clay, sand, silex
Average Age of Vines:
Yield: 30 hl/ha
Harvest: when potential alcohol hits 12-13%
Winemaking: organic/biodynamic farming; fermented with indigenous yeasts in underground concrete tank, without SO2, to finish with 22 to 23 g of sugars / liter. Wine is subsequently filtered, then drawn in December after finishing secondary fermentation to begin aging sur latte. No dosage. Bottled as a vintage wine.
Aging: sur latte
Filtration: yes
So2: depending upon resulting air pressure of wine.

Wine

Terres Blanches “Les Hautes Bruyères”

Region: Anjou, Loire Valley
Grape: Cabernet Franc
Vineyard Size:
Soil: clay, sand, silex
Harvest: harvested at full maturity, as grapes begin to shrivel.
Winemaking: organic/biodynamic farming. Grapes are destemmed & vatted for a traditional maceration (5 to 6 weeks) with indigenous yeasts; pneumatic pressing in 228 liter barrels (2 to 5 years old) and combined with free-run juice; malolactic fermentation carried out at cellar temperatures, which finishes the following summer; regular topping-off through 2-3 rackings.
Aging: depending upon vintage, in 15-month-old oak barrels
Fining: None.
Filtration: None.
So2: 40-45 mg/L

Wine

Terres Blanches “Les Hospices” Chenin Blanc

Region: Anjou, Loire Valley
Grape: Chenin Blanc
Soil: clay soils with silex and quartz over limestone
Yield: 30 hl/ha
Harvest: manual harvest at full maturity
Winemaking: organic/biodynamic farming. Fermentation in old barriques at cellar temperature without the addition of SO2 & with indigenous yeasts; malolactic fermentation carried out depending upon balance of vintage.
Filtration: depending upon residual sugar left after fermentation.
So2: varies depending upon vintage