Vincent Leclair runs this family estate. 

The gathering of the grapes is carried out with a maximum of respect of the grain; a sorting is realised before the setting in press. It is then slowly pressed and a separation of the juices are made. A racking is carried out before fermentation. The control of the temperature is kept at 18 degrees, in order to preserve a maximum of aromas and smoothness with the end of alcoholic fermentation, the wine is separated from lees and sulphited slightly.

The vines resulting from selections “massales” and “clonages” have between 10 and 30 years. The density of plantation is 6500 vine stocks per hectare. The average out puts are 60 Hl/Ha, hardly one litre of grape juice per vine stock which is excellent for the Touraine appellation. 

This wine is bright, crisp and fruity with aromas of citrus and freshly cut grass. It is medium weight, dry but supple, nice with aperitif and the beginning of the meal.

This wine will match with shellfish, fish, charcuterie and asparagus. Has to be served fresh at 8°C and should be drunk young in the two following years.

Suitable for vegetarians