Coteaux du Layon 1er cru Chaume 2016

Location: Chaume, Rochefort-sur-Loire hamlet
Soil: Schist and pudding

After a long pressing and light settling, fermentation (using indigenous yeasts) and ageing are carried out in vats for part of the wine, and in barrels for the rest, for around 18 months.

This 1er cru combines the texture provided by botrytis with the liveliness of the grapes.
passerillés. The whole offers a concentration and strength supported by the
schist terroirs.
For the agreement, we invite you on a trip to Cyprus… We will
We propose to combine the 1er cru Chaume with a typical local cheese;
Halloumi. Start by marinating it with a little acacia honey and coriander seeds. Grill it on the barbecue. Finally, bread it with a little crushed peanuts and black sesame. Wine and cheese cooked in this way complement each other particularly well.

We recommend a serving temperature of between 10°C and 12°C, with decanting if necessary. It can be enjoyed now, or over the next ten to fifteen years.