Domaine François PINON

Domaine Francois Pinon - VignArtea

VOUVRAY    15 ha    ORGANIC AGRICULTURE      WINEMAKER : François PINON

Created in 1786, the François Pinon family estate is located in the heart of the "Cousse Valley", in Vernou-sur-Brenne, a unique place for the diversity of its terroirs. Different geological formations are outcropping, and the domain's plots are spread over each of them, sometimes a clay-silted soil where the grapes are ripening later than the other plots, sometimes a soil of flinty clay on a subsoil of tufa, a terroir of predilection for the vine where the bunches maturation is earlier. The latter date mainly from the Upper Cretaceous stage (formation period between -93 and -65 million years), it is the witness of a period of marine sedimentation linked to a phenomenon of emersion of the region with an alteration of the chalk that is probably at the origin of these famous flint clays formation...




Created in 1786, the François Pinon family estate is located in the heart of the "Cousse Valley", in Vernou-sur-Brenne, a unique place for the diversity of its terroirs. Different geological formations are outcropping, and the domain's plots are spread over each of them, sometimes a clay-silted soil where the grapes are ripening later than the other plots, sometimes a soil of flinty clay on a subsoil of tufa, a terroir of predilection for the vine where the bunches maturation is earlier. The latter date mainly from the Upper Cretaceous stage (formation period between -93 and -65 million years), it is the witness of a period of marine sedimentation linked to a phenomenon of emersion of the region with an alteration of the chalk that is probably at the origin of these famous flint clays formation.


The 15 hectares of vineyard, with its 20 to 75 years old vines of Chenin, has been cultivated according to the principles of the Organic agriculture (with Ecocert certification) since 2003 and is identifiable by grass and flowers carpet covering it. The grapes are manually harvested in order to make a first sorting into the vineyard and pick only the perfectly ripe grapes. The fermentations are done with native yeasts, they are then stopped by cooling the wine. The malolactic fermentation does not take place, which makes it possible to preserve a beautiful acidity. The must is then aged on fine lees (in casks and / or vats) for 2 to 3 months for sparkling wines and for 4 to 5 months for still wines.


The tasting of the estate's Vouvray wines was a beautiful moment. We were charmed by the delicacy of the Chenin's aromas and its extraordinary balance between sweetness and acidity, this perceptible tension in the mouth that makes them fresh, tonic and salivating. The know-how is there, no contest!




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