Description
François Chidaine’s sweet Montlouis will be perfectly suited to lovers of fine sweet wines – but not overly so. The 2016 vintage was marked by the devastating frost of 27 April and a loss of around 90%. The surviving harvest has produced a slender, precise wine, characterised by exotic fruits, particularly passion fruit. Freshness, depth and length are all present. A great wine!
In the vineyard, in the cellar
- GRAPE VARIETY: 100% Chenin Blanc
- VINES: aged 50 to 100 years
- ALCOHOL CONTENT: 13.5%
- RESIDUAL SUGAR: 22.3 g/L
- TOTAL ACIDITY: 4.5 g/L
- SOILS: Flinty clay; bedrock 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 soils are 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, wooden casks with a capacity of 600 litres. 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 Moelleux from François Chidaine?
FOOD & WINE PAIRING
:
- Foie gras
- Roquefort
- Pear tart
