2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.57 g/L
Total Acidity 2.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Chenin Blanc
Drinking Window Minimum cellaring potential of 10–15 years
Classification AOC Montlouis-sur-Loire
Region Montlouis-sur-Loire
Soil Flint clay over tuffeau limestone
Orientation South
Vine Age 60
Fermentation Vessels 50% wineglobes and 50% demi-muids
Pressing Method Pneumatic Press
Indigenous Yeast Yes
Barrel Size 620
Bottling Date August 2023
Production Details Hand harvested with successive selections. The vineyard is farmed biodynamically using soil-conservation practices and no chemical phytosanitary products. Alcoholic fermentation with indigenous yeasts may last up to six months; malolactic fermentation is not sought. The wine was matured for 6–8 months on fine lees, split equally between wineglobes and demi-muids, then blended before bottling in magnum. Recommended serving temperature is 11–12°C.
Tasting Notes Dry, clear and bright; candied yellow lemon, orange blossom and delicate minerality, with balanced texture and freshness and a long finish.
Food Pairing Aperitif; sea bass; sole; lobster; seafood platter; goat cheeses
Sources: francois-chidaine.com ↗ · Compare this vintage
Vintages
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.8 g/L
Total Acidity 4.55 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Chenin Blanc
Drinking Window Minimum cellaring potential of 10–15 years
Classification AOC Montlouis-sur-Loire
Region Montlouis-sur-Loire
Soil Flint clay over tuffeau limestone
Orientation South
Vine Age 60
Fermentation Vessels 40% wineglobes and 60% demi-muids
Pressing Method Pneumatic Press
Indigenous Yeast Yes
Barrel Size 620
Bottling Date August 2022
Production Details Hand harvested with successive selections. The vineyard is farmed biodynamically using soil-conservation practices and no chemical phytosanitary products. Alcoholic fermentation with indigenous yeasts may last up to six months; malolactic fermentation is not sought. The wine was matured for 6–8 months on fine lees, using 40% wineglobes and 60% demi-muids, then blended before bottling exclusively in magnum. Recommended serving temperature is 11–12°C.
Tasting Notes Dry, clear and bright; candied yellow lemon, orange blossom and delicate minerality, with balanced texture and freshness and a long finish.
Food Pairing Aperitif; sea bass; sole; lobster; seafood platter; goat cheeses
Sources: francois-chidaine.com ↗ · Compare this vintage