Eric Louis
Les Celliers de la Pauline
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During our visits along the Loire valley vineyards we discovered some winemakers passionate with their work. Have we been seduced by their philosophy or conquered by their talent...we have chosen to introduce them to you...
The grapes are harvested from vines growing on schistous soils. This sweet wine comes from grapes candied by the noble mushroom "Botrytis cinerea". The chenin grapes have been harvested by hand and have been sorted several times. After that, maturation of the wine takes place in oak barrels during 11 months Tasting notes: Intense gold yellow colour, and charming nose (apricots, peach, ananas) with over-ripe notes like caramelized fruit, acacia honey. It is rich and concentrated in the mouth with delicious honey and floral flavours. Good balance of alcohol, acidity and sweetness
Chinon Cuvée traditionnelle ETILLY
Vines are grown on two type of terroirs: on one hand gravels and sandy soil, on the other hand, chalky and clayey soil mixed with silicious and clayey soil. The wine undergoes the traditionnal winemaking process with a maceration of two weeks under controlled temperatures (max 28°C ) and a complete malo-lactic fermentation
Tasting notes: Intense ruby colour and aromas of violets and red fruits reminding blackberry and blackcurrant. Fair amount of tannins ensuring the ageing of the wine
Muscadet "Le Perd son Pain"
In the past, farmers used to cultivate this walled vineyard without earning their living. Therefore, it was called the "Le Perd son Pain" (can't earn one's daily bread). Today, the wine has found its place and the soil composed of silt and clay is perfectly suited to the "Melon de Bourgogne" grape variety. The "sur lie" vinification provides it with a harmony and freshness appreciated by the connaisseurs.
Tasting
notes: Lovely pale golden colour with green hints
Saint Nicolas de Bourgueil
Grapes are harvested from vines growing mainly on sandy and clayey soils. They are then sorted and put into vats for fermentation under controlled temperature for two weeks. The wines are then raised in barrels so that the wines acquire its structure and the tanins get suppler.
Tasting
notes: This wine displays a rich nose at the same time fine and delicate. |
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