• titre-ltdc

    filet


    A blend made from Cabernet Franc grapes grown on our clay-milestone soil. This Chinon has rich red fruits on the nose and a soft rounded palate.

    A fruity wine that is delicious drunk young - enjoy it with friends.

    Vintage available: 2015

    btletempsdescerises

     

    filet
    Service advice

    Technical specifications

    Food and wine pairing:
    Red meat, grilled sausage, cheese.

    Chef advice:
    Racan pigeon breast roasted with almonds, risotto with mushrooms, sauce Perigueux
    Charolais beef tenderloin, mashed potatoes and turnip, marrow sauce.
    Château de Marçay

    Service T°:
    14 – 15 °C

    Aging potential:
    5 years
  • Les Blancs Manteaux

    filet

    This wine takes his nama from the limestone hillside where the grapes are grown. The vines from this parcel have an average age of 60 years.

    An aromatic Chinon that is balanced, elegant and classy with lovely fruit and supple tanins.

    Vintage available: 2014

    btlesblancsmanteaux

     

    filet
    Service advice

    Technical specifications

    Food and wine pairing:
    Red meat, veal, lamb and cheese.

    Service T°:
    15 – 16 °C

    Aging potential:
    10 years
  • Les Chiens-Chiens

    filet

     


    This wines takes his name from the dense clay soil parcel called les Chiens-Chiens. This type of soil is more commonly known as "Cornuelles".

    It combines lovely fruit and spice with roundness and structure.

    Vintage available: 2014

    leschienschiens

     

    filet
    Service advice

    Technical specifications

    Food and wine pairing:
    Red meat, sauce and cheese.

    Service T°:
    15 – 16 °C

    Aging potential:
    10 years and more
  • Pierre de Tuf

    filet

     


    This cuvee is the result of a long maceration in an ancient limestone tank carved out of the local tuffeau rock. It then spends 14 months in oak to produce an exceptional Chinon.

    Rich and powerful, it has ripe black fruit aromas and wonderful concentration.

    Vintage available: 2014

    Pierre de Tuf

     

    filet
    Service advice

    Technical specifications

    Food and wine pairing:
    Red meat, spicy dishes and cheeses.

    Chef advice:
    Crusted rack of lamb with thyme, Pigeon from Racan to tonka bean.
    Jean-Marie Gervais
    Auberge du Val de Vienne

    Service T°:
    15 – 16 °C

    Aging potential:
    10 years and more