Clos Habert

Superb, tender Montlouis with notes of truffles and white fruits. Minerality marked by the Clos Habert terroir. Great aromatic complexity and good balance on the palate. A fine wine with a good persistence carried by discreet bitters.

Food and wine pairing

Aperitif, cold cuts, white meat, sweet and sour, spicy dishes, goat cheese, fruit tarts. Serving temperature 10°-12° C.

The appellation area is located upstream from Tours, at the meeting point of the Loire and Cher valleys. It is spread over three communes, Montlouis sur Loire, Saint-Martin le Beau and Lussault sur Loire, and has a total surface area of approximately 400 hectares.

Viticulture

GRAPE TYPE: Chenin Blanc (Pineau de Loire).

DENSITY: 6600 vines per hectare.

AREA OF THE DOMAIN IN MONTLOUIS: 20 ha.

AGE OF VINES: 30 to 90 years old.

GROWING METHODS: The vineyard is managed using biodynamic methods. No chemical plant protection products are used in the vineyard. The soil is ploughed. Melliferous and nematicidal plants are sown in the rows. The preparations used come only from transformed vegetable, animal and mineral materials. The qualities and particularities of each terroir are thus respected.

YIELD: 24 hectolitres per hectare.

SOILS: The soil is composed of clay and coarse flint elements constituting "Les Perruches". The subsoil is made up of Tuffeau, a soft, white limestone used in construction, through which the roots create a passage.

PARCEL AREA: 3 ha. GRADE: Guyot and gobelet.

CLIMATE: Continental with oceanic influence.

HARVESTING: Manual with successive sorting.

Vinification and Maturing

FERMENTATION : After pressing in a pneumatic press, the alcoholic fermentation is carried out by the indigenous yeasts present on the grape skins in demi-muids, wooden rooms of 600 litres capacity. It can last up to six months. Malolactic fermentation" is not sought after.

AGEING: It is carried out on fine lees, always in the demi-muids (total duration 11 months).

RESIDUAL SUGARS: 15.5 g/l

ALCOHOLIC DEGREE : 13 % vol

TOTAL ACIDITY : 4.95 g/l

AGING POTENTIAL : 15 to 20 years