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Location: France, Loire, Bellevigne-en-Layon
Winemaker: Jean-François Vaillant
Grapes: Pineau d’Aunis
Soil: clay silt with layers of Falun shells
Winemaking: Fermented whole-cluster with 12 days of semi-carbonic maceration; the juice went into barrel for alcoholic/malolactic fermentation. After 3-6 months in barrel the wine is racked once and then bottled.
From the Producer: to be served cool with grilled meats, poultry, cured meats, and cheeses
From the Importer Avant Garde: Since the XVII century, located in the village of Thouarce in Anjou, the Vaillant family has passed on farmland from generations to generations. For the last ten years, sister and brothers have cultivated the estate using the biodynamic principles. The goal is to express the personality of each wines.
55ha of vines of Chenin Blanc, Cabernet Franc, Grolleau and Pineau d’Aunis are planted. The diversity of their cuvees is due to the different type of soils and exposure found: schist sandstone, quartz, gravel, and clay.
Location: France, Loire, Bellevigne-en-Layon
Winemaker: Jean-François Vaillant
Grapes: Pineau d’Aunis
Soil: clay silt with layers of Falun shells
Winemaking: Fermented whole-cluster with 12 days of semi-carbonic maceration; the juice went into barrel for alcoholic/malolactic fermentation. After 3-6 months in barrel the wine is racked once and then bottled.
From the Producer: to be served cool with grilled meats, poultry, cured meats, and cheeses
From the Importer Avant Garde: Since the XVII century, located in the village of Thouarce in Anjou, the Vaillant family has passed on farmland from generations to generations. For the last ten years, sister and brothers have cultivated the estate using the biodynamic principles. The goal is to express the personality of each wines.
55ha of vines of Chenin Blanc, Cabernet Franc, Grolleau and Pineau d’Aunis are planted. The diversity of their cuvees is due to the different type of soils and exposure found: schist sandstone, quartz, gravel, and clay.