Domaine de Clayou

To be enjoyed as an aperitif, it goes perfectly with foie gras, blue cheeses and fruit tarts (pears, apricots, Tatin).

Racking then maturing on fine lees until tangential filtration in March, and bottled the following year.

From healthy and ripe grapes on Noble rot, the manual and successive sorting harvest begins in the second week of September towards a delicate winemaking process: Transfer of the harvest by belt to the pneumatic press, slow pressing (4 hours) then slight settling of the must. Fermentation in vats, only with indigenous yeasts and under temperature control for 8 to 10 weeks (no malolactic fermentation allowed)

The Domaine de Clayou covers 40 hectares of vines which produce AOC wines in St Lambert du Lattay, a town renowned for its beautiful terroirs in the heart of Anjou. Jean-Bernard, Catherine, Denis Chauvin, their son and the team of employees work the vines in accordance with the Terra Vitis specifications and vinify with the greatest care. Denis represents the 4th generation of winegrowers at the head of the family property.