Just 700 meters from the Loire River, this Savennières is born from a terroir of wind-blown and sandstone soils weathered over ancient schist. Each cluster of Chenin was carefully hand-harvested through successive selections, then fermented and aged on fine lees in 550-liter sandstone eggs for 12 months. This Savennières impresses with its density and complexity. On the palate, it reveals a great dry white — balanced, elegant, and exceptionally concentrated. Clos des 7 Quartiers is truly captivating and built to stand the test of time, promising moments of deep emotion for years to come.
Résumé Résumé :
Organic wine : Chenin Blanc
Savennières AOP
PRACTICAL INFORMATION ALL ABOUT THIS WINE
Commentaire de dégustation L’OEIL, LE NEZ, LA BOUCHECommentaire de dégustation : L’OEIL, LE NEZ, LA BOUCHE
This Savennières combines ripe fruit notes of pear and quince with a hint of honey and a delicate salinity. On the palate, it reveals broad shoulders, superb mineral concentration, and the refined texture of a very gentle ageing. The finish is long and precise. Throughout the tasting, it is unmistakably the strength of the soil that leaves its imprint on the wine. A truly fascinating Clos des 7 Quartiers!
Grape variety: Chenin Parcel: Clos des 7 Quartiers, Savennières Terroir: Sandy, wind-blown soils with quartz and sandstone schist Alc: 14% Cellaring potential: 8 to 10 years
Accords Gourmands La cuvée Évasion À TABLE !Accords Gourmands : La cuvée Évasion À TABLE !
À servir autour de 10 °C. Idéal sur un tataki de thon, un turbot en croûte de sel au beurre blanc, une épaule de cochon fermier accompagnée de de girolles poêlés, ou un oeuf parfait sur crème de panais. Magnifique également avec un homard rôti au beurre noisette ou un risotto crémeux à la truffe.
Vendanges, vinification et élevage L’ASPECT TECHNIQUEVendanges, vinification et élevage : L’ASPECT TECHNIQUE
The grapes are hand-harvested at optimal ripeness through successive selections. A gentle whole-cluster pressing is followed by light settling in tank before alcoholic fermentation and ageing in small 550-liter sandstone eggs. Ageing on fine lees lasts 12 months, allowing the wine to gain in complexity.