80% whole cluster. Direct pressing. Stainless steel vat for 6 months.
Beatrice & Pascal Lambert believe that crafting the finest, richest wines possible begins with respect for the soil and the vine. Their 14 hectare domaine, sits in Cravant-les- Côteaux, just east of the center of Chinon, and is home to some of the finest terroirs for production of Cabernet Franc and Chenin Blanc in the region. The town of Cravant Coteaux represents roughly 40% of the Chinon appellation. Gravelly, alluvial soils with plentiful silica produce wines of richness, while calcareous clay and limestone impart regional distinction and finesse. Each cuvée is assembled to express the top features of the particular parcel of soils in which it grows.
The domaine was founded in 1987 and in 2005 was certified organic and biodynamic. For over 20 years they have been cultivating Cabernet Franc, and Chenin Blanc on their land. With their draft-horse, they plough the rows between the vines, planting each year different cover crops to assist in the uptake of the biodynamic preparations while giving back nutrients for the following season, plants such as asparagus, mustard, oats, rapeseed and rye. The roots of these plants live in the deep soil and break the monoculture of the vine. Together they closely follow the lunar cycle from vineyard to cellar, only using indigenous yeasts with fermentation occurring in concrete or wooden vats, while maturing and aging are adapted according to the different terroirs and can be either concrete and wood, followed by racking and bottling according to the lunar cycles as well. No chemical inputs to the soil. They contribute to the vineyard with a compost made of 8 to 12 months and consists of fermenting Marc, tree bark, manure from cattle and horses, sprinkled with wine effluents from exploitation, biodynamic preparations, as well as lactic acid bacteria manufactured on the holding. In autumn, the harvest is done manually.
In the winery, the grapes are manually sorted on carpets and stalked berries are dumped into tanks with the help of conveyor belt, which avoids too violent crushing of the grapes. In vessels, fermentation occurs slowly and naturally without adding yeast.