The Perrières

After a manual harvest, carefully sorted into 13 kilo crates, the grapes are destemmed for a 3-week maceration.

Native yeasts. No added sulfur. Vinification in wooden vats.

Siliceous clay soil on the surface, limestone clay in depth. Bourgueil hillside. Southern exposure.

The wines are barrelled in our troglodyte cellars for aging for 24 months.

Game or fine piece of meat

To promote aromatic development, we recommend serving it in a carafe; it will be a notable guest in the Loire.