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Sauvignon
Grape variety :100% sauvignon
Yield :65hl / ha
Soil : argilo-calcaire sur tuffeau
Method of grape harvest : mechanics, in the morning very early to have a fresh grape harvest (max : 10°c)
Vinification : pressing in pneumatic press from the harvest, *débourbage* cold statics (6°c 24 hours later), at low temperature fermentation, breeding on fine dregs, stabilization, clarification, bottling in spring.
Tasting : ts light yellow color, its powerful nose clearing (releasing) a complexity of aromas (white fruits, grapefruit, exotic fruits), Sauvignon is long and fat in mouth and expresses all its freshness and fruity sound.
Agreements dish / wines : apéritifs, entries, shellfish, fishs, goat cheese...
Temperature of service : 10°C
Conservation : 2-4 years or to drink in the year on its fruit.
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Pineau d'Aunis
Grape variety :100% Pineau d’Aunis
Yield : 60hl / ha
Soil : Argilo-calcaire sur tuffeau
Method of grape harvest : Mechanics, in the morning very early to have a fresh grape harvest (max : 10°c)
Vinification : Pressing in pneumatic press from the harvest, *settling cold statics (6°c 24hours later), low temperature fermentation, breeding on fine dregs, stabilization, clarification, bottling in spring.
Tasting : Older grape variety of the Loire, Pineau d’Aunis gives dry, light and very fruity rosé wine and of a surprising freshness. Its amber coloris also pleasant as its slightly peppered character.

Agreements dish / wines : Apéritifs, entries, grils as well as all your spicy dishes.
Temperature of service : 10°C
Conservation : 2-4 years or to drink in the year on its fruit.
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Rosé à Popol
Grape variety :100% cabernet franc
Yield : 60hl / ha
Soil : Argilo-calcaire sur tuffeau
Method of grape harvest : Mechanics, in the morning very early to have a fresh grape harvest (max : 10°c)
Vinification : Pressing in pneumatic press from the harvest, *settling cold statics (6°c 24hours later), low temperature fermentation, breeding on fine dregs, stabilization, clarification, bottling in spring.
Tasting : With its candy-pink color and its nose of red fruits, this wine refers "Marmite à Popol", discover the aromas of red fruits and a nice freshness, while having a slight sweetnes.
Agreements dish / wines : Apéritifs, entries, grils as well as all your spicy dishes.
Temperature of service : 10°C
Conservation : 2-4 years or to drink in the year on its fruit
AOC TOURAINE
Gamay
Grape variety : 100% gamay
Yield : 60hl / ha
Soil : Argilo-calcaire sur Tuffeau
Method of grape harvest : Mechanics
Vinification : Maceration of grapes in inox vat for one week, then pressing in pneumatic press, regulation of fermentation temperatures, aging on fine lees, stabilization, clarification, bottling in Spring.
Tasting : Fresh in mouth, slightly tannic with the curvature, Gamay is a fond, elegant wine, with a ruby color of wine, rich in aromas of red berries : raspberry, strawberry. It is the wine of the whole meal, that will delight you from the beginning to the end.

Agreements dish / wines : Grilled meat, fish chicken, cheeses.
Temperature of service : 12 – 14 °c
Conservation : 2 - 4 years.
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Côt
Grape variety : 100% côt (malbec)
Yield : 60hl / ha
Soil : Argile sur calcaire en tuffeau
Method of grape harvest : Mechanics
Vinification : Maceration of grapes in inox vat for 10-12 days, then pressing in pneumatic press, regulation of fermentation temperatures, aging on fine dregs, stabilization, clarification, bottling in September.
Tasting : Côt or « Malbec » is an old grape variety, formely very wide-spread on the hillsides of the Cher river. Stremming from a vineyard of more than 30 years, this wine has a dark purple color, offers mesmerizing aromas of blackcurrant then blueberries, blackberries and violet. It expresses one finale of a velvety sweetness.

Agreements dish / wines : Dishes in sauce and games (boar), but also with an oriental cooking.
Temperature of service : 15 – 18 °c
Conservation : This wine can be drunk young and can be age some years
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Côt ou Malbec Cuvée le Coquin
Grape variety : 100% côt
Yield : 60hl / ha
Soil : Argilo-calcaire sur tuffeau
Method of grape harvest : Mechanics, in the morning very early to have a fresh grape harvest (max : 10°c)
Vinification : Maceration of the grapes in inox vat for 10-12 days, then pressing in pneumatic press, regulation of the fermentation temperatures, aging on dregs, half of vats raised in barrels, stabilization, clarification, bottling in September.
Tasting : Its light yellow dress, its powerful nose clearing (releasing) a complexity of aromas (white fruits, grapefruit, exotic fruits), Sauvognon is long and fat in mouth and expresses all its freshness and fruity sound.

Agreements dish / wines : Apéritifs, entries, shellfish, fishes, delicatessen, goat cheese...
Temperature of service : 15 – 18 °c
Conservation : This wine can be drunk young and can be age some years