Description
François Chidaine’s Montlouis Les Bournais offers a wonderful aromatic intensity. White fruits (peach) and exotic notes. Its breadth and length are surprising. The palate concludes with a salty finish, full of subtlety and delicacy. One of the estate’s most iconic wines. Ageing potential: 10–15 years.
In the vineyard, in the cellar
- GRAPE VARIETY: 100% Chenin Blanc
- VINEYARDS: 4 hectares, aged 5 to 21 years
- ALCOHOL CONTENT: 13%
- RESIDUAL SUGAR: 2.6 g/L
- TOTAL ACIDITY: 4.51 g/L
- SOIL: Clay-limestone; 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 Les Bournais from François Chidaine?
- Saffron-infused lobster broth with vegetables
- Roasted cod. Lobster
- Crispy sea bass
- Matured goat’s cheeses
