BESTIAIRE 2022 (Domaine Perrault-Jadaud)

TERROIR

The plot is located at Les Hauts Bois, on the hillside of Noizay, whose soil is composed of three different layers: :

• at the top, a formation of sands and gravels called sables de Montreuil, whose sedimentation is continental and dates from the end of the Miocene, 5 million years ago; this formation is frequently clayey and contains pebbles and cobbles composed of Oligocene burstones and Cretaceous flints from the underlying formations, as well as Jurassic limestones of distant origin.
  The grapes making up the cuvée LES HAUTS BOIS comes from this part of limestone sands.
  
  
• In the middle, a layer dating from the Upper Eocene (-37.2 to -33.9 Ma) is found, composed of puddingstones and siliceous pebbles made up of an aggregate of flint and Jurassic cherts within an extremely hard cement.
  
  
• and at the bottom, a layer of flint clays emerges, which result from the alteration of the underlying Turonian formations: these are very sandy clays, strongly red-coloured by the iron oxides and which surround Turonian flints.

WINEGROWING & WINEMAKING

The BESTIAIRE cuvée is classified as a Vin de France due to the presence, in the blend, of Chardonnay variety, which is not authorised by the Vouvray designation.
It was a daring attempt but it had to be done because the result is extremely successful, it is a real delight for the palate!

The estate's vines are cultivated according to the principles of the Organic Agriculture, but in the absence of Ecocert certification, we cannot classify the wines as organic. The Chenin and Chardonnay vines that give birth to the LES HAUTS BOIS cuvée are about 35-40 years old, and their yield is around of 40 hl/ha.

The grapes are harvested manually and taken to the estate's troglodyte cellars where they are pressed before being vatted for a cold settling operation. Once the coarser lees have been removed, 80% of the musts are transferred to fibre tanks and 20% to 225-litre barrels for a period of 7 months, during which they make their alcoholic fermentation with the indigenous yeasts, as well as their malolactic fermentation.
Once the maturation is complete, the musts are racked, blended and filtered before bottling, which takes place during the summer following the harvest.

• Residual sugar : 3,5 g/l
• Total SO2 : 20 mg/l