Vignoble du Val de Loire
Chenin, an old Anjou grape variety also known as "Pineau de la Loire".
Five hectares of hillside with schist dominating at accelerating the ripening of the grapes and fostering their over maturation during the dry and warm years. Situated just 300 meters away, the River Layon gives rise in October to morning mists which foster the high sugar content of the grapes.
March : branches cut back short (6 or 7 buds per vine-truck)
May-June : de-budding to only leave fruit-bearing branches
June-July : vines trained on wires to keep the leaves held upright and well ventilated
Mechanical trimming in order to keep the leafy surface which will enable the sugar production (photosynthesis) appropriate to the strength of the wine-trunks Mechanical and manual thinning out of the leaves around the grapes to foster a best aeration.
Late-July thinning to leave only 7 or 8 clusters per vine-trunk
All this work is based on an analysis of each plot in order to ensure the grapes are in perfect condition, especially to reduce the use of phytosanitary products and to avoid intervening with the work of the fauna and the flora.
Completely harvested by hand in 5/6 passes (selections). Harvesting took place between October 1st and November 18th. the blending of selections enables to obtain a cuvee with an alcohol potential between 20° - 24°
The highly concentrated grapes (by noble rot or over-maturation) are delicately placed on a pneumatic press where they are pressed for five ou six hours. Alcoholic fermentation lasts 3 to 12 months.
The best juices are matured in selected oaks barrels for 10 to 16 months, from pressing right up to bottling others matured in tanks.
Golden colour reflecting high concentration, powerful bouquet of honey and crystallised fruit, long fleshly richness on the palate. Serve at 10-12°, ideally with foie gras, blue cheese and dessert.
Great wine which can be kept for 30 years and more, but can also be sampled right now.
Chenin, an old Anjou grape variety also known as "Pineau de la Loire".
Five hectares of hillside with schist dominating at surface level. The sun is reflected off the ground, thus accelerating the ripening of the grapes and fostering their over maturation during the dry and warm years. Situated just 300 meters away, the River Layon gives rise in October to morning mists which foster the high sugar content of the grapes.
March branches cut back short (6 or 7 buds per vine-truck)
May-June de-budding to only leave fruit-bearing branches
June-July vines trained on wires to keep the leaves held upright and well ventilated
Mechanical trimming in order to keep the leafy surface which will enable the sugar production (photosynthesis) appropriate to the strength of the wine-trunks Mechanical and manual thinning out of the leaves around the grapes to foster a best aeration.
Late-July thinning to leave only 7 or 8 clusters per vine-trunk
All this work is based on an analysis of each plot in order to ensure the grapes are in perfect condition, especially to reduce the use of phytosanitary products and to avoid intervening with the work of the fauna and the flora.
Harvested entirely by hand in 5/6 passes (selections). Harvesting took place between October 22nd and November 26th. The blending of selections enables to obtain a cuvee with an alcohol potential between 17°-19°
The highly concentrated grapes (by noble rot or over-maturation) are delicately placed on a pneumatic press where they are pressed for five or six hours. Alcoholic fermentation lasts 3 to 6 months at a regulated temperature of 18°.
The best juices are matured in selected oaks barrels for 8 to 10 months, from pressing right up to bottling, others matured in tanks.
Golden colour, powerful bouquet of citrus, fresh moderate richness on the palate. Serve at 10-12°, ideally with foie gras, blue cheese and dessert.
Château des Noyers
Elisabeth et Jean-Paul BESNARD
49540 MARTIGNE-BRIAND - FRANCE
Tel : 02 41 54 09 60 - Fax : 02 41 54 32 63
e-mail: chateaudesnoyers@wanadoo.fr