Gros Plan du Pays Nantes Folle Blanche 2024 Domaine Renaud-Papin

Gros Plant du Pays Nantais - Folle Blanche 2024

大西洋の風が運ぶ、塩気と爽快さ。

大西洋の風を受けるペイ・ナンテの個性を映す、フォル・ブランシュ100%。淡いレモンイエローの色調から、レモンやグレープフルーツのピュアな柑橘香に、白い花や青リンゴのニュアンスが立ちのぼります。アタックはシャープで、伸びやかな酸が印象的。中盤には微細な塩味と片岩由来のミネラルが骨格を与えます。アルコールは控えめ。生牡蠣や白身魚のフリットとともに、よく冷やしてどうぞ。

Item code

24W2895

Producer

Domaine Luneau-Papin

Type

White

Region

Loire

Appellation

Gros Plan du Pays Nantes

Vintage

2024

Grape varieties

Folle Blanche 100%

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

8–10°C

Recommended glass

White wine glass (smaller bowl)

Tasting note

Pale lemon yellow in color. From the glass, pure citrus aromas of lemon and grapefruit emerge, with nuances of white flowers and green apples. The attack is sharp, with an impressive, extended acidity. In the mid-palate, a subtle saltiness and minerality derived from schist spread, forming a well-structured flavor. While the alcohol is modest, the fruit is well-ripened, resulting in a juicy, well-balanced finish. The aftertaste leaves a pleasant lingering aroma of citrus peel and white fruit essence, creating a fresh, invigorating style.

Food pairing

Oysters (raw or with a light squeeze of lemon) Eperlant (silver-stripe round herring) and white fish fritters Sea bass carpaccio Citrus dressing

Winemaking & technical data

Cultivation
The village of La Chapelle-Heulin,
Planted in 1974 in the La Richardière plot.
The soil is light, sandy with pebbles, and spreads over schist.

Only natural preparations are used in cultivation, and no synthetic chemicals are used.
In spring, apply cow horn compost (#500) once or twice, and if necessary, apply #501 after flowering and before harvest.

Pruning is done using the Guyot-Sample method, a soft pruning method that respects sap flow.

The planting density is 6,500 vines per hectare. At harvest, the bunches are carefully selected and pressed in the Domaine's cellars.

Certifications: Organic (ECOCERT FR-BIO-01), Biodynamic (DEMETER & BIODYVIN)

brewing
Fermentation is spontaneous with wild yeast. Aged for 6 months in 600L old barrels (no racking).