Valençay

A.O.C. : Valençay

Varieties : 80% Sauvignon, 20% Chardonnay

Density : 6600 vines/hectare

Yield : 35 hectolitres/hectare

Pruning : Guyot simple

Altitude : 120 m

Aspect : North–West facing land

Soil : Flinty clay silt

District : Lye

Vinification : Direct pressing and settling of the must at 6°C. Low temperature fermentation (17°C) of the 2 blended grape varieties for up to 15 days then racking and tartaric precipitation.

Ageing : In fibre tank for 6 to 12 months

Tasting : Complex on the nose with a mixture of honey and wild boxwood notes. Supple entry with a refreshing finish.

Serving : 8 to 10°C

Storage : Drink within 2 years

Accompaniments : Fish in sauce, fish terrines and pâtés, seafood.

© 2018 Vignobles et Terroirs de France. All Rights Reserved. By Sanchez Arthur