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Baltasis sausas
Vynas gaminas iš rankomis skintų uogų, augančių kalkakmenio bei silicio dioksido gausiame dirvožemyje. Šlaitai nukreipti į pietus, kuriuose sirpsta 1994 - 2004 apsodinti vynuogynai. Fermentacija vykdoma lėtai ąžuolinėse talpose (500l ) kol vynas tampa sausas (mažiau nei 2 g likutinio cukraus litre).
Aukso geltonumo spalvos vynas kvepia sodo obuoliais, džiovintomis ramunėlėmis, baltais kaulavaisiais. Dėl skurdaus dirvožemio vynas įgauna liesą, griežtą charakterį su juntamu sūrstelėjimu. Ilgas poskonis, lydimas nokių citrinų, jazminaičių, minerališkumo aromatais.
Patiekti 9 -11 °C temperatūros prie vištienos ir kitų baltos mėsos patiekalų, rūkytos lašišos ar oto.
Bernard Baudry, son of a winemakers’ family, started his professional life as a vine-tending consultant at the Tours laboratory, where he worked with Jacques Puisais. He had previously studied oenology in Beaune. His 5 years on the job served as an excellent apprenticeship when in 1975 he decided to start his own estate with 2 hectares of vines. His son Matthieu studied in the Mâcon area, then in Bordeaux, and, after a year working in Tasmania and California, joined his father in 2000. Domain now has 32 hectares of vineyards spread across the AOC Chinon, in Cravant les Coteaux and Chinon.The grape is grown primarily 90% Cabernet Franc (90%) plus a small production of Chenin Blanc. The vineyards are located on very varied terroirs of gravel in the plain, limestone clay on coteau and sandy limestones plateaus. This diversity offers us the possibility of applying piecemeal winemaking.
