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Location: France, Loire, Coteaux-du-Loir
Winemaker: Sébastien Cornille
Grapes: Chenin Blanc
Soil: Red clay, limestone subsoil, heavier flint
Winemaking: Harvested slightly over-ripe to compensate for the great tension of this terroir. Vinification Long fermentation and aging in vats in a troglodyte cellar without intervention for a minimum of 1 year. No yeast addition and light sulphiting if necessary during pressing. Filtration and light sulphiting before bottling.
From us at M&L: ‘L’Orée de la Berterie’ is ‘Tender and tense at the same time’, says Sébastien, and we couldn’t agree more. Simply gorgeous, rippling with orange blossom, the scent of your lover’s hair, citrus curd, settled within a dense, still pool of aged honey, beeswax and sheepswool. Don’t miss out on this stunner.
From the Importer Avant Garde: Sébastien Cornille was born in a village near Sancerre. After spending several years on the island of La Reunion (Indian Ocean) experimenting with vitis vinifera, he decided with some friends to acquire some vines in the Loire Valley. Precisely, he settled in Marçon, in the department of Sarthe, a town 30km north of Tours.
The vineyards total surface is around 6.5ha, partly in the small AOC of Jasnieres (65ha only Chenin Blanc) and the Coteaux du Loir (Chenin, Pinot d’Aunis, Gamay, Cab Franc). Since 2013, the estate is certified organic and farmed with biodynamic principles, the vineyards are actually situated in the most northern part of the Loire with soil made of chalk (tuffeau) from the Turonian era, broken down into siliceous clay on the steeper slopes.
The work in the vineyards is done by hand. The yields are around 30hl/ha. In his cellar, a troglodyte cave, Sébastien uses minimal intervention, meaning native yeast fermentation, aging in neutral barrels, no fining or filtration for the reds and if needed a light filtration for the whites. Finally, no SO2 added until bottling.
Location: France, Loire, Coteaux-du-Loir
Winemaker: Sébastien Cornille
Grapes: Chenin Blanc
Soil: Red clay, limestone subsoil, heavier flint
Winemaking: Harvested slightly over-ripe to compensate for the great tension of this terroir. Vinification Long fermentation and aging in vats in a troglodyte cellar without intervention for a minimum of 1 year. No yeast addition and light sulphiting if necessary during pressing. Filtration and light sulphiting before bottling.
From us at M&L: ‘L’Orée de la Berterie’ is ‘Tender and tense at the same time’, says Sébastien, and we couldn’t agree more. Simply gorgeous, rippling with orange blossom, the scent of your lover’s hair, citrus curd, settled within a dense, still pool of aged honey, beeswax and sheepswool. Don’t miss out on this stunner.
From the Importer Avant Garde: Sébastien Cornille was born in a village near Sancerre. After spending several years on the island of La Reunion (Indian Ocean) experimenting with vitis vinifera, he decided with some friends to acquire some vines in the Loire Valley. Precisely, he settled in Marçon, in the department of Sarthe, a town 30km north of Tours.
The vineyards total surface is around 6.5ha, partly in the small AOC of Jasnieres (65ha only Chenin Blanc) and the Coteaux du Loir (Chenin, Pinot d’Aunis, Gamay, Cab Franc). Since 2013, the estate is certified organic and farmed with biodynamic principles, the vineyards are actually situated in the most northern part of the Loire with soil made of chalk (tuffeau) from the Turonian era, broken down into siliceous clay on the steeper slopes.
The work in the vineyards is done by hand. The yields are around 30hl/ha. In his cellar, a troglodyte cave, Sébastien uses minimal intervention, meaning native yeast fermentation, aging in neutral barrels, no fining or filtration for the reds and if needed a light filtration for the whites. Finally, no SO2 added until bottling.