Description

François Chidaine’s Montlouis Les Tuffeaux is a delicate (semi-dry) wine of great elegance. The sweetness is barely perceptible, such is the tension and freshness that carry the wine. The fruity notes are sharpened by a delightful acidity and perfect balance. Ideal with turbot in beurre blanc or Asian cuisine. Ageing potential: 10–15 years.

In the vineyard, in the cellar

• GRAPE VARIETY: 100% Chenin Blanc
• VINES: aged 30 to 90 years
• ALCOHOL CONTENT: 14%
• RESIDUAL SUGAR: 10 g/L
• TOTAL ACIDITY: 2.96 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 plants 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 Tuffeaux from François Chidaine?

FOOD & WINE PAIRING

:

• Turbot with beurre blanc
• Veal chops with mustard
• Asian cuisine
• Saffron-infused dishes (lobster)