COUNTRY :
France
REGION :
Loire Valley
PRODUCTION :
Jennifer Bariou and Thibaut Bodet
Vin de France Rouge
Region: Azay-le-Rideau
Grape: Côt
Vineyard Size: 2.10 hectares
Soil: flinty clay, silt
Average Age of Vines: 40-45 years
Farming: organic
Harvest: by hand
Winemaking: destemmed, 20 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts, direct press
Aging: 6 months in neutral oak
Fining: none
Filtration: none
Added S02: 20 mg/L
“Ça Grolleau’te”
Region: Azay-le-Rideau
Grape: Grolleau
Vineyard Size: 2.10 hectares
Soil: flinty clay, silt
Average Age of Vines: 30 years
Farming: organic
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation
Aging: in neutral oak
Fining: none
Filtration: none
Added S02: 10 mg/L
Grolleau
Region: Azay-le-Rideau
Grape: Grolleau
Vineyard Size: 2.10 hectares
Soil: flinty clay, silt
Average Age of Vines: 80-90 years
Farming: organic
Harvest: by hand
Winemaking: 20 day maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: 6 months in neutral oak, sur lie
Fining: none
Filtration: none
Added S02: 2o mg/L
“Cheninpan”
Region: Azay-le-Rideau
Grape: Chenin Blanc
Vineyard Size: 2.10 hectares
Soil: silt, clay
Average Age of Vines: 20-45 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation
Aging: 6 months in neutral oak, sur lie
Fining: none
Filtration: none
Added S02: 25 mg/L
“Funambulle”
Region: Azay-le-Rideau
Grape: Gamay Chaudenay, Seibel, Grolleau
Vineyard Size: 2.10 hectares
Soil: silt, clay
Average Age of Vines: 20-40 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: 15 mg/L