Forme
Les Gravilices
Forme

Les Gravilices

Le Clos des Quarterons
RED . Cabernet Franc . 2021
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% . NV
Crémant de Loire

Crémant de Loire Armantine

Le Clos des Quarterons
SparklingWhite . Chenin .
Crémant de Loire

Grand Mont

Grand-Mont
. Cabernet Franc . 2020
Bourgueil

La Ferme des Fontaines

RED . Cabernet Franc . 2021
Saint Nicolas de Bourgueil

LA FERME DES FONTAINES White

La Ferme des Fontaines
White . Chenin . 2022
Anjou

Le Clos de la Gaucherie

Clos de la Gaucherie
RED . Cabernet Franc . 2021
Bourgueil

Le Fondis

Le Fondis
RED . Cabernet Franc . 2020
Saint Nicolas de Bourgueil

Le Vau Renou

Vau Renou cave
RED . Cabernet Franc . 2019
Saint Nicolas de Bourgueil

Les Quarterons (Red)

Le Clos des Quarterons
RED . Cabernet Franc . 2022
Saint Nicolas de Bourgueil

Les Quarterons (White)

Le Clos des Quarterons
White . Chenin . 2021
Anjou

Les Vieilles Vignes

Le Clos des Quarterons
RED . Cabernet Franc . 2020
Saint Nicolas de Bourgueil

ORANGE WINE

La Ferme des Fontaines
ORANGE . Chenin . 2022
Vin de France

Pet Night Rosé

La Ferme des Fontaines
RoséSparkling . Cabernet Franc . NV
Vin de France

Pet’Night White

La Ferme des Fontaines
SparklingWhite . Chenin . NV
Vin de France

LES GRAVILICES

Viticulture

The deep gravel soil provides good drainage giving earlier maturating and well ripened grapes. We favour natural ground cover, and we avoid overworking the soil.

In winter we cover the base of the vines to protect from frost.

The grapes are hand-harvested in perfect health and at optimum maturity. The grapes are sorted in the vineyard at harvest and again in the winery.

Vinification and Ageing

Vinification: Les Gravilices is fermented using only indigenous yeasts in low height oak barrels to maximise the infusion of the berries. During the first three weeks of vinification, we “punch down” the cap delicately by hand. We do not use any additives.

Ageing: At the end of the 3-week maceration period, the press juice is added and 50% of the wine is placed in stainless steel tanks and 50% into a “Foudre” (large oak barrels). The wine is aged will last 12-16 months. These large oak barrels will rest at ideal temperatures and humidity in ou winery.

White meat, scallops, fresh salmon, semi-cooked on stewed ratatouille or cheese.