Clos La Niverdière - Chinon Palimpseste 2018
Palimpseste is the cuvée made exclusively with grapes from the “Clos La Niverdière” in Beaumont en Véron.
The soil is called «Terres douces», a mixture of calcareous sand and colluvium. Harvesting and brewing by hand.
| Country | France |
|---|---|
| Region | Loire |
| Appellation | Chinon |
| Winery | Clos de la Niverdière |
| Vintage | 2018 |
| Color | Red |
| Grapes | Cabernet franc |
Palimpseste is the cuvée made exclusively with grapes from the “Clos La Niverdière” in Beaumont en Véron.
The soil is called «Terres douces», a mixture of calcareous sand and colluvium. Harvesting and brewing by hand.
| Country | France |
|---|---|
| Region | Loire |
| Appellation | Chinon |
| Winery | Clos de la Niverdière |
| Vintage | 2018 |
| Color | Red |
| Grapes | Cabernet franc |
Tasting notes
The young vines of the Clos give a fruity wine, pleasant to drink with notes of raspberry, currant and blackcurrant. This fruity character, very typical of the soft lands of Beaumont en Véron for these young vines with a beginning of rooting in the bedrock finally gives it well-melted tannins without being too firm and chalky.
| Closure | Crown |
|---|---|
| Product Code | 18R2572 |
| Inventory | In Stock (181) |
Winery Description
This vineyard was created in 2015 and is managed in organic farming (conversion in progress), with a very feminine sweetness...
It is with a master hand that Martine Budé maternally protects her vines from mildew and powdery mildew. Respect for the terroir and maintaining the balance of life in the soil which favors the ecosystem are the priorities in order to be able to perpetuate its vineyard.
The vines are cultivated by working the soil with scrupulous respect for the terroir and the climatology of the year.
The harvest is done in plots after monitoring maturity, by hand. A sorting in the vines and a final one in the cellar before vatting.
The Cabernet Franc is gently vinified within the Clos in tapered vats made of raw concrete.
Vinification by type of soil with indigenous yeasts, monitoring of temperatures during alcoholic fermentation and daily tasting of juices make it possible to produce structured wines with fine and melted tannins expressing aromas of very ripe red fruits and a magnificent ruby color for the pleasure of the eyes.
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