Description

François Chidaine’s Montlouis Clos Habert is a delicate (semi-dry) version of a truly delightful wine. It is richer and more full-bodied than the Les Tuffeaux cuvée, yet retains its structure and balance. Here too, the sweetness is barely perceptible. Aromas of white fruit entwine with hints of honey. Ageing potential: 10–15 years.

In the vineyard, in the cellar

• GRAPE VARIETY: 100% Chenin Blanc
• VINEYARD AREA: 3 hectares
• ALCOHOL CONTENT: 13%
• RESIDUAL SUGAR: 11.9 g/L
• TOTAL ACIDITY: 4.26 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.
• AGEING: This takes place on fine lees, always in demi-muids (total duration 11 months).

What to eat with a Montlouis Clos Habert from François Chidaine?

FOOD & WINE PAIRING

:

• Aperitif
• sweet-and-sour dishes (sweet-and-sour chicken),
• chicken supreme in cream sauce and roasted langoustines)
• world cuisine
• white pudding with cheese