Description
François Chidaine’s Montlouis Clos du Breuil perfectly embodies the refined character of the estate’s Chenin wines. The old vines growing on flinty clay soils impart a pure intensity and unrivalled crispness. The Clos du Breuil boasts a clear, brilliant colour. The nose reveals notes of pear and a delicate bouquet of citrus fruits. On the palate, it strikes a balance between lovely freshness and a full-bodied fruitiness. Perfect with a warm cockle salad or grilled sole. Ageing potential: 10–15 years.
In the vineyard, in the cellar
- GRAPE VARIETY: 100% Chenin Blanc
- VINEYARDS: 3 hectares of 60-year-old vines
- ALCOHOL CONTENT: 13%
- RESIDUAL SUGAR: 4.4 g/L
- TOTAL ACIDITY: 4.07 g/L
- SOILS: Flinty clay; subsoil consisting of Tuffeau (a soft, white limestone through which the roots grow)
- HARVEST: Hand-picked with successive sorting
- VITICULTURAL PRACTICES: The vineyard is managed using biodynamic methods. No chemical pesticides are used in the vineyard. The soil is grassed, and honey plants and nematicides are sown between the rows. The preparations used are derived solely from processed plant, animal and mineral materials. The qualities and characteristics of each terroir are thus respected. The aim is to strike a balance and create harmonious living conditions between the soil, the vines and the environment in order to produce a high-quality wine.
- VINIFICATION: After pressing in a pneumatic press, alcoholic fermentation is carried out by indigenous yeasts in demi-muids, 600-litre wooden casks. This can last up to six months. Malolactic fermentation is not sought.
What to eat with a Montlouis Clos du Breuil by François Chidaine?
- Grilled sole
- Warm cockle salad
- Goat’s cheese
