Stretching from Nantes to the very centre of France, the Loire Valley is one of the largest and most diverse regions, producing dry, sweet, white, rosé, red and sparkling wines. To the very western edge, at the mouth of the Loire River, the appellation of Muscadet is heavily influenced by the Atlantic ocean. The moderate temperatures and wet conditions are ideal for the production of dry, crisp white wine and make the perfect pairing for local seafood. Further inland, the climate becomes more drier and more diurnal, where white wines produced from Chenin Blanc and red wines produced from Cabernet Franc, dominate. Chenin Blanc styles range from dry to sweet to sparkling, with notable regions such as Vouvray, Coteaux du Layon and Quarts de Chaume most celebrated for quality and longevity. Cabernet Franc styles can vary from light and fresh to full bodied and fruit-driven, with the villages of Chinon, Anjou and Saumur well-known for quality rosé and red wine production. At the most Eastern edge of the Loire Valley is where the famous appellations Sancerre and Pouilly Fumé can be found. Both regions are renowned for clean and mineral expressions of Sauvignon Blanc, with neighbouring Menetou-Salon producing a similar, although lesser known, offering.
Alongside Jacques Genet, talented Anne-Charlotte his daughter and Kevin Fontaine the oenologue of the domaine have been running Charles Joguet for more than 10 years. The domain, in phase with the rhythm of the seasons and to the natural cycle of the vine, with a marked respect for nature and tradition. Today the domain covers 36 hectares (ha) of A.O.C. Chinon vines, exclusively planted in Cabernet France and 3 ha of A.O.C. Touraine, planted in Chenin Blanc, or Pineau de la Loire.
The terroir of Beaumont-en-Véron: The ten hectares of vines planted in 1988 on this siliceous plateau located between the Loire and the Vienne constitute the most homogenous batch of the Domaine.
Average yield: 45 hectolitres/hectare (hl/ha).
This cuvée comes from the vines of Beaumont-en-Véron, to which they add, according to the vintage, free-run and press wines from the alluvial soils of the left bank of the Vienne. This very special blend gives the cuvée an original harmony between aroma and substance. A de-stemming without bursting the grapes, a cold skin maceration for 5 days, a rapid start to fermentation, a maximum fermentation temperature of 25°C for 10 days, which can be interrupted before the total transformation of sugars into alcohol, will give a very aromatic wine, greedy with the tannic support of press wines. After devatting, the malolactic fermentation continues in the vat and during the winter, this wine will pass to natural cold.
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