Vintage 2023

Sauvignon VdP de Loire, Domaine de la Vinconniere

Domaine de la Vinçonnière
Product Code: DL12ZZWC

Tasting Notes

A pale shiny yellow colour for this Sauvignon, which develops blackcurrant shoots flavours on the nose. In the mouth, the attack is excellent and fresh.

Profile

Sauvignon Blanc
13
FRANCE
6
Cork
Domaine De La Vinçonnière
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            [Notes1] => A pale shiny yellow colour for this Sauvignon, which develops blackcurrant shoots flavours on the nose. In the mouth, the attack is excellent and fresh.			
			
			
			

            [Notes2] => Laurent Perraud practices sustainable agriculture certified Terra Vitis with respect for the vines, the terroir and the environment and in order to control yields and optimize quality. The vines are established on a clay-schist-silty and granitic soil 
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            [ServingSuggestion] => Appetizer, sea food, fishes and goat cheese			
			

            [WineMakingNotes] => Maturity controls in order to determine the best harvest date by the beginning of September ; direct pressing ; fermentation in tanks with controlled temperature ; storage in vats all winter long ; filtration and bottling in March April the next year			
			
			

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                    [Notes1] => Sylvie and Laurent Perraud farm 47 ha around the town of Clisson, one of the Muscadet region’s most prestigious communes. The sloping vineyards are a complex make up of clay, gravel, schist, loam, sand and granite which Laurent farms according to the Terra Vitis charter. The long sunshine hours together with the proximity of the Atlantic provide the region with the key elements of heat, rain and wind for the production of healthy grapes. In the winery, Laurent likes to keep things simple; direct pressing followed by fermentation in tank and overwintering the wines on their lees to gain more body.
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                    [Notes1] => Sylvie and Laurent Perraud farm 47 ha around the town of Clisson, one of the Muscadet region’s most prestigious communes. The sloping vineyards are a complex make up of clay, gravel, schist, loam, sand and granite which Laurent farms according to the Terra Vitis charter. The long sunshine hours together with the proximity of the Atlantic provide the region with the key elements of heat, rain and wind for the production of healthy grapes. In the winery, Laurent likes to keep things simple; direct pressing followed by fermentation in tank and overwintering the wines on their lees to gain more body.
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                    [Notes1] => Sylvie and Laurent Perraud farm 47 ha around the town of Clisson, one of the Muscadet region’s most prestigious communes. The sloping vineyards are a complex make up of clay, gravel, schist, loam, sand and granite which Laurent farms according to the Terra Vitis charter. The long sunshine hours together with the proximity of the Atlantic provide the region with the key elements of heat, rain and wind for the production of healthy grapes. In the winery, Laurent likes to keep things simple; direct pressing followed by fermentation in tank and overwintering the wines on their lees to gain more body.
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HVEVeganVegetarian

About this product +

Producer >

Sylvie and Laurent Perraud farm 47 ha around the town of Clisson, one of the Muscadet region’s most prestigious communes. The sloping vineyards are a complex make up of clay, gravel, schist, loam, sand and granite which Laurent farms according to the Terra Vitis charter. The long sunshine hours together with the proximity of the Atlantic provide the region with the key elements of heat, rain and wind for the production of healthy grapes. In the winery, Laurent likes to keep things simple; direct pressing followed by fermentation in tank and overwintering the wines on their lees to gain more body.

Viticulture >

Laurent Perraud practices sustainable agriculture certified Terra Vitis with respect for the vines, the terroir and the environment and in order to control yields and optimize quality. The vines are established on a clay-schist-silty and granitic soil 

Winemaking >

Maturity controls in order to determine the best harvest date by the beginning of September ; direct pressing ; fermentation in tanks with controlled temperature ; storage in vats all winter long ; filtration and bottling in March April the next year

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