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Bastingage, 2018

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Available bottle sizes:
France
Wine
White
Chenin Blanc
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Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 36 mg/L
  • Fining (clarification): Unfined
  • Filtering: Filtered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - New oak, Wood - Old oak

Additional Information

Alcohol: 14% Bottle size: 75cl - Weight: 1300g Average age of vines: 25 years Certified Organic Manual harvest in 20kg in bins with draconian sorting in the vineyard, and multiple passes if necessary. Direct and slow pressing of freshly harvested grapes, with selection of juices. Natural and slow fermentation (native yeast). Ageing in barrels for one year on lees then assembly in vats for a further aging of 2 to 4 months. Malolactic fermentation is complete. A deep and complex nose reveals buttery aromas. The attack - full of plump- is followed by a very beautiful minerality typical of shale soils. Some nice citrus notes reminiscent od candied lemons. A gastronomic wine that calls for a special dish.
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In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure with the acquisition of the Clos de l’Élu domain, on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas), in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon valley. The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d’Aunis, gamay) continue to inspire him with deep, rich vintages that are expressive and full of finesse. The team is driven by strong convictions, from the work in the vineyard to the cellar, in order to produce wines that truly reflect the terroir. In the vineyards: the whole domain was converted to organic farming in April 2010 (first certified organic vintage in 2013), severe disbudding, appropriate pruning modes depending on the grape variety and plot, soil work, manual harvest in 20 kg boxes, draconian sorting while harvesting. In the cellar: use of gravity as much as possible, natural fermentations, winemaking choice favoring the least manipulation of the grapes possible, winemaking of the reds in whole bunches, maceration and aging in tanks, weathered (or aged) barrels or clay amphorae.
  • Loire, France
  • 31 wines on RAW WINE - View All

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