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Technical Sheet
Montlouis-sur-Loire Cuvee des Loups 2020 Domaine de la Taille aux Loups

Montlouis-sur-Loire Cuvee des Loups 2020 Domaine de la Taille aux Loups

Montlouis sur Loire - Cuvée des Loups 2020

甘美さを、緻密な酸が引き締めます。

樹齢の高いシュナン・ブランを自然酵母でゆっくり発酵させた甘口です。黄金色の液体は粘性が高く、グラスの内側をゆっくりと伝います。アプリコットやドライマンゴー、パイナップルのコンポートといった完熟果実に、アカシアの蜂蜜やカリン、オレンジピール、サフランやジンジャーのスパイス香が層をなします。残糖は高いものの緻密な酸が全体を引き締め、シレックス由来の火打ち石が緊張感を添えます。フォアグラとともに。

Item code

20S4751

Producer

Domaine de la Taille aux Loups

Type

Sweet

Region

Loire

Appellation

Montlouis-sur-Loire

Vintage

2020

Grape varieties

Chenin Blanc 100%

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

8–10°C

Recommended glass

Dessert wine glass (small)

Tasting note

When poured into a glass, the golden liquid sparkles and its high viscosity causes it to slowly trickle down the inside of the glass. The aroma is very rich, with the first impression of ripe tropical fruits such as apricot, dried mango and pineapple compote, followed by acacia honey and quince. Layers of orange peel and spices such as saffron and ginger emerge. When you put it in your mouth, it has an amazingly smooth texture, and the concentrated fruitiness and luscious sweetness spread throughout your mouth. Although there is a high residual sugar content, the fine acidity tightly holds the whole together without making it feel heavy. From the middle to the end, you can sense the minerality along with the flint nuances from the silex, adding complexity and tension to the sweetness. The finish is very long, with quiet flavors of apricot, honey, a hint of salt and spice.

Food pairing

Foie gras, aged cheese, creamy chicken dishes

Winemaking & technical data

Cultivation

Soil: Clay soil containing silex and silica, overlying a limestone bedrock.
South-facing slope.
The fields are cultivated and pruning is short (6-8 buds) and limited to a maximum of four short shoots per plant.
Organically grown (Ecocert certified).
Age of the tree: Approximately 50 years

brewing

Hand-picked and selected, brewed using 100% botrytized grapes.
Double sorting in the rows and sorting on the sorting table.
Potential sugar content is over 18 degrees. Harvested grapes are transported in flat cases.
・Pressing: Pressing using a pneumatic press (pnumatic press)
Débourbage: Racking for approximately 30 hours Fermentation: Very slow spontaneous fermentation (no cultured yeast or added sugar)
Fermentation stops naturally and the alcohol content reaches 12-12.5%.
・Residual sugar level: Approx. 100g/L
- Aged in barrels that have been used 4 to 5 times
- Bottling will be carried out in autumn