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Producer : Jérome de la Chaise.
Grape-variety : 100% Sauvignon
Production surface : “Cher” district Valley, prior Vierzon city.
Soils : Alluvial sands and Gravels
Alcohol content : 12°5
Tasting : Light robe, very dry, it is full of bouquet with a great finest.
Serving temperature : 10 to 12 °C.
Suggested dishes : Calf's head, braised fish and crayfish with stroke
Ageing : To be drunk within 5 years.
Producer : Valéry RENAUDAT
Grape-variety : Sauvignon
Ages of the vines : 55 years old
Soils : Clayey-Limestone
Production surface : Loire Valley Centre wine in the heart of “BERRY”.
Tasting : Lemon aromas, grapefruit, white flowers, fresh and fruity.
Serving temperature : 11°C.
Suggested dishes : seafoods, fishes, goat’ milk cheese.
Ageing : 4 years.
Producer : Mathieu COSTE
Grape-variety : Gamay, Pinot
Soil : Siliceous or calcareous
History : In 1218, wines of Giennois are bought for the courtyard of the king
Charles VI. Numerous abbeys will be create in the region and will
contribute to the extension of the vineyard (the Cistercian abbey of
Roche in Myennes and the commanderie of the Templars).
The grapevines of Giennois are located on the slopes of the Loire in
the departments of Nièvre. Mathieu Coste, the ancient manager of the
« Domain of the Wine Secondary school of Beaune », bought back the
vineyard of ALAIN PAULAT (quality-label Ecocert).
Vinification : Biological culture: earthing-up in November, earth downing in April
and May follow hoeings. From disbudding in May, then sizes in green
pollarding and clipping, in August collection in the hand of the "green
grapes", thin outing. Manual grape harvests with sorting.
Fermentation with natural yeasts. Permanent monitoring of wines to
avoid the products of correction. Long ageing in vat stainless steel.
Maturation in old barrels during 4 - 8 months, then blending in vat.
Alcohol content : 12°
Tasting : Structured wine, very present tannins, complex aromas of red fruits,
wooded and added with pepper notes.
Serving temperature: 17 to 21° C
Suggested accompanying dishes : Daily cooking, black blood sausage in apples, white meats, salmon and monkfish, cheeses.
Ageing : 8 to 20 years.
Grape-variety : Pinot Noir
Ages of the vines : 20 years old
Yields : 50 hl / ha
Tasting : Cherries and blackberries flavours, full, wrapped and light.
Serving temperature : 14°C.
Suggested dishes : Pork-butchery, white meats.
Ageing : 6 years.
VINS DE PAYS
VINS DE TABLE
© 2013 The wine List of Fournier Père & Fils. Réalisation : standesign.fr.