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Cabernet Franc grapes from seven plots are blended together to create a delicate and fruit-forward wine that is delightfully drinkable. Maggiori informazioni
The Ile de Quatre Sous blends grape varieties from seven plots located in the hamlets of Les Varennes and Bourreau in the heart of the village of Parnay. The tuffeau limestone soil with a sandy top layer is perfect for red wine. Cabernet Franc vines have been organically grown here since 1997, allowing a rich biodiversity to take root. The grapes are harvested by hand in the morning to help keep them cool. Afterwards they are carefully sorted before the entire harvest is put into 50-hectolitres concrete tanks. Maceration takes place over three weeks without punching down or pumping over the cap, leaving the native yeast to spontaneously start the fermentation process. Malolactic fermentation then takes place in concrete vats during the nine-month maturation process.
Known for their soft and fruity Cabernets, the Parnay terroir keeps its promise, creating a cuvée with aromas of black and red fruits, with subtle earthy overtones. The palate is dynamic and fresh with light tannins, making it delightfully drinkable.
Saumur-Champigny L'Île Quatre Sous Château Yvonne si serve ad una temperatura di 15°C. Si abbina perfettamente con i seguenti piatti: Carré de cochon de lait, Tarte au camembert, Fricassée de champignons.
The Ile de Quatre Sous blends grape varieties from seven plots located in the hamlets of Les Varennes and Bourreau in the heart of the village of Parnay. The tuffeau limestone soil with a sandy top layer is perfect for red wine. Cabernet Franc vines have been organically grown here since 1997, allowing a rich biodiversity to take root. The grapes are harvested by hand in the morning to help keep them cool. Afterwards they are carefully sorted before the entire harvest is put into 50-hectolitres concrete tanks. Maceration takes place over three weeks without punching down or pumping over the cap, leaving the native yeast to spontaneously start the fermentation process. Malolactic fermentation then takes place in concrete vats during the nine-month maturation process.
Known for their soft and fruity Cabernets, the Parnay terroir keeps its promise, creating a cuvée with aromas of black and red fruits, with subtle earthy overtones. The palate is dynamic and fresh with light tannins, making it delightfully drinkable.
Dal 2007 Mathieu Vallée dirige lo Château Yvonne situato nel cuore di Saumur Champigny. Figlio di viticoltori, Mathieu si prende cura dei suoi 11 ettari di vigne ripartiti in 28 parcelle e piantati con chenin e cabernet franc. Certificata bio dal 2007, la tenuta adotta metodi estremamente rispettosi in cantina, con un intervento umano ridotto al minimo. La fermentazione avviene con lieviti indigeni e la fermentazione malolattica è spontanea. La qualità e la regolarità dei vini di Mathieu Vallée, anche nelle annate difficili, contribuiscono via via ad affermare il suo talento. Una tenuta da tenere sott’occhio.
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