TÊTE EN L’AIR

Designation

AOC CREMANT DE LOIRE

Tasting comment

Straw yellow color
with fine perles.
The nose is rich and
complex with
toasted notes,
grilled almonds. On
the palate the
bubbles are not
invasive, the sharp
attack is attenuated
by a great richness

Food & wine pairing

  • Apéritif …
  • Oysters
  • Fish dishes of all kind
  • Grilled spiny lobsters

Tasting

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

Production

8200
Bottles

...
...

In organic culture since 1998 Biodynamics since 2010
80% Chenin

20% Grolleau Gris

Manual harvest 100% limestone clay of the Turonian

Vines aged 11-30 year, pruned in Guyot-Poussard alternate, the grass between rows is natural. The earthing – up is done in February and then removed in April. Maintenances under the ranks are done in lace interceps during the summer period.

Les préparations Biodynamiques sont au nombre minimal de 3 :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 during 4 hours. The first  and last 50 litres of the juice are taken away. The bottles rest 18 months en lattes
No sulfur is added during the vinification until 15 mg at the bottling.