TÊTE D’ANGE

Designation

AOC SAUMUR

Tasting comment

Straw yellow color with green reflection. The nose is of white flower, the maturity of the chenin is intense, notes of citrus fruits arrive in the end. In the mouth, the long bodied wine makes believe in residual sugar but the wine is dry. The attack is clear, the length is not very important and the complexity quite simple.

Food & wine pairing

  • White aspargus with sauce hollandaise
  • Seefood
  • Mushroom cream soupe

 

Tasting

  • Serve between 8 and 10°
  • Can be kept for 5 or more years

Production

11700
Bottles

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In organic culture since 1998 Biodynamics since 2010
100% CHENIN
Manual Harvesting on the Lieu-dit de l’Enchentoir
1st and 3rd tries
Alteration of green chalk

Vines of mass selection on the Riparia transplant aged 16 years, pruned in cordon de royat.
The grass between rows is natural. The earthing-up is done in February and then removed in April. Interviews under the ranks are done in lace interceps during the summer period.

Biodynamic preparations:
1 500 Maria Thun in late autumn before the winter solstice
1 or 2 horn dung 500 in the spring
1 horn silica 501 after closure of the cluster.

Winemaking

The grapes are placed in the pneumatic press for a pressing of 4 hours. An important ventilation is made before the settling and then the fermentation is done in concrete tanks from November to May …
No sulfur is added during the vinification until bottling.