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VIN DE PAYS DU VAL DE LOIRE
Grape variety: Abouriou. A French red grape variety, its name comes from the Occitan “Aboriu” meaning “early”. Native to Villeréal in Lot-et-Garonne, where it was first reported at the end of the 19th century. Descended from the magdeleine noire from Charente. Also known as Loubéjac, Négret de Canourgue, Pinotou or Préssac de Bourgogne.
Terroir : East facing, Micaschist ground. Flaky rock, entirely crystalline, mica and quartz rich. It’s easily recognizable because of its flaky and shinny appearance because of the mica abundance.
Production method: with Terra Vitis I get involved in an alternative course of action, that respect my vine, my soil and the ecosystem to be able to leave a insignificant imprint on the environment. This process guarantees a traceability controlled by an independent certifying agency. This is the most efficient way to produce a wine of great quality.
Winemaking: Generally vinified alone, this grape variety is at its best in Val de Loire. We put the juice in vats during 4 days with punching it daily in order to extract its color. We use a gentle crushing process to obtain a fruity and fine juice. After an alcoholic and malolactic fermentation, it’s time for 2 or 3 racking. Then it’s cold stabilized until bottling process.
Tasting: With its garnet purple color, this local wine develops its aromas of red fruit (cherries, blackberries, and cassis). It has a very structured and fruity mouth. Let it age1 or 2 years in order to reveal its tasting qualities.
Advice: I would recommend to serve it at 15°C with mixed buffet, red meat or a plate of cheese.