Saumur-Champigny La Marginale

This wine requires two hours in a carafe to be tasted at 16 ° C on a fillet of Rossini beef, a duck breast or a rack of lamb.

La Marginale is made from a selection of old vines from the superb clay-limestone terroir of the Chaintres pit.

Vatting for 30 to 35 days and aging in new barrels for 18 to 24 months depending on the vintage.

Manual harvest with sorting on the table upon receipt of the cellar followed by 50% destemming. And 50% whole cluster. The yield is 25 hl / ha. Fermentation of the wine in wooden vats with very light pumping over just to wet the hat. Followed by a maceration of 22 to 24 days depending on the type of wine we are looking for. Malolactic fermentation in wooden vats of 25 hl round from Stockinger.

Serious wines are produced at this estate run by the charismatic Thierry Germain. His approach is closer to a Burgundy wine-maker than a typical Loire producer. This 50-acre domaine situated in a superb viticultural location in the appellation of Saumur-Champigny has been a winery since 1850. Germain from a long line of Bordeaux winemakers arrived here in 1991 attracted by the region’s perfect balance of grape varietal climate and 'terroir' which he considers one of the finest in France. The vineyard is worked in a natural way with the goal of keeping the vine and the soil at its healthiest and Thierry has become a fully-fledged advocate of biodynamics.