Forme
Le Fondis
Forme

Le Fondis

Le Fondis
RED . Cabernet Franc . 2017
Saint Nicolas de Bourgueil

Crémant Amirault Rosé

Le Clos des Quarterons
Sparkling . Cabernet Franc .
Crémant de Loire

Crémant de Loire Amirault

Le Clos des Quarterons
SparklingWhite . Chenin 60% Chardonnay 30% et Cabernet Franc 10% .
Crémant de Loire

La Ferme des Fontaines

RED . Cabernet Franc . 2019
Saint Nicolas de Bourgueil

Le Vau Renou

Vau Renou cave
RED . Cabernet Franc . 2017
Saint Nicolas de Bourgueil

Les Gravilices

Le Clos des Quarterons
RED . Cabernet Franc . 2017
Saint Nicolas de Bourgueil

Les Quarterons

Le Clos des Quarterons
RED . Cabernet Franc . 2018
Saint Nicolas de Bourgueil

Les Quarterons (White)

Le Clos des Quarterons
White . Chenin . 2020
Anjou

Les Vieilles Vignes

Le Clos des Quarterons
RED . Cabernet Franc . 2017
Saint Nicolas de Bourgueil

LE FONDIS

Origin

The vineyard’s reputation for producing fine wines goes back over 300 years. Indeed, LE FONDIS, was singled out for its fine wine on a map of the period delimiting the best fruit and vegetable growing areas in the region.

All that stands between Le Fondis and a “cru” classification is, we believe, an application because it meets all the other criteria: it is easier to maintain (we devote 30% less time to Le Fondis than to our other vineyards), is less susceptible to disease and always produces beautiful grapes.

Viticulture

On this type of soil – deep gravel on clay – it is important to maintain a balance to ensure the vine does not succumb to the vagaries of the weather (drought, heavy rainfall).

We achieve this balance by adding a small quantity of our own compost, prepared with biodynamic ingredients. At the start of winter, we dig the compost in very close to the surface. In spring, the green cover, kept under control by the natural flora, has a greater influence on the rate of growth of the vine to produce wines which are very true to terroir.

Vinification and Ageing

Our aim is to harvest a perfectly healthy grape at optimal ripeness.

The bunches are destemmed, and the grapes sorted a second time before fermentation begins using the “vinification intégrale” method. (Click on the link to watch the Video).

This involves putting the berries directly into demi-muids (500L oak barrels from Atelier Centre France) and using only natural yeasts. Nothing is added !

The grapes are macerated for 3 to 5 weeks and the barrels are turned several times a week for the first two weeks.

Ageing: Once the wine has been drawn off, we gently press the marc (the skins and pips left over from the maceration). The juice obtained is blended with the free-run juice and returned to the same barrels, to be matured for 18 to 24 months.

Take your time and let’s cook with the casserole dish! A perfect partner for rich stews, like pork or beef cheeks with sauce, cooked for a couple of hours, or a duck confit, or even with cured cheeses. Serving Temperature: 16˚c - 17˚c