• SAUMUR LES POUCHES THE PORTE SAINT JEAN 2020

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Saumur les pouches la porte saint jean 2020 75cl

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35,00 €

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SAUMUR LES POUCHES THE PORTE SAINT JEAN 2020

100% Cabernet Franc
Age of the vines 40 years

Aged in wood for 24 months in one-year-old barrels

S.DITTIERE AND P.FOUCAULT

MONTREUIL-SUR-BELLAY

The vineyard of the Porte Saint Jean estate extends over more than 6 hectares and is divided into three areas. It is made up of Chenin, Cabrenet Franc, and Sauvignon.
The perlée which is a white wine from France as well as two red saumurs, Les cormiers and the pouches.
Sylvain DITTIERE cut his teeth in the Grands Loire and Languedoc areas.
the Domaine des Roches Neuves in Saumur, Marc Tempé in Alsace, Gauby and Cyril Fhal in Roussillon

It produces elegant wines that are both pure and very singular, the aging is precise and very delicate.

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100% Cabernet Franc

S.DITTIERE AND P.FOUCAULT

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Family owned since the 17th century, the estate has been handed down from father to son since 5 generations, and each has contributed its stone by adapting to its time. Today this beautiful family story continues ...

Robert SEROL had taken over the family farming of 1964 polyculture, with 2 ha of vines at a time when the vineyard was in distress. Persevering and passionate, he still chose viticulture. Accompanied by his wife Marie-Thérèse, they grew the estate and obtained the AOC Côte de Roannaise classification. 

Stéphane SEROL took over the torch in 2000. Respectful of its soil and wine lover, he enlarges the estate, broadens the range of reds, plant Viognier and offers new rosés. After modernizing the farm, with Carine, his companion, they focus on the environment and the selection of terroirs.


Today the 27 hectares of vines in organic farming conversion, produce a range of reds and rosés which all reveal a different personality of the Gamay and give wines fresh and easy to drink. Since 2010, a white from Viognier comes in addition. 

4 8 people work daily in the vineyards and Lucie welcomes you to the cellar on weekdays.

Vineyard

First plot planted by Stéphane Sérol 18 years ago on the hillside of Oudan.
2 ha vines planted in high density (8 500 feet / ha) on granitic soil facing south where the grapes mature earlier.
The soils are mechanically worked and the vines are nourished by the return of vines and by the addition of organic matter and lime.
Many works require the hand of the man: size, disbudding, lifting, stripping ...

winemaking

Manual harvesting and sorting at the winery on a vibrating table.
Vinification in frustoconical wooden vats with temperature control.
Stain of 40%.
14 days of slow fermentation-maceration thanks to native yeasts, exclusively.
Pneumatic pressing.
Maturation of 11 months in truncated wooden vats.
After a light filtration, bottling performed by us.

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100% Cabernet Franc
Age of the vines 70 years

Aged in wood for 24 months 

S.DITTIERE AND P.FOUCAULT

MONTREUIL-SUR-BELLAY

The vineyard of the Porte Saint Jean estate extends over more than 6 hectares and is divided into three areas. It is made up of Chenin, Cabrenet Franc, and Sauvignon.
The perlée which is a white wine from France as well as two red saumurs, Les cormiers and the pouches.
Sylvain DITTIERE cut his teeth in the Grands Loire and Languedoc areas.
the Domaine des Roches Neuves in Saumur, Marc Tempé in Alsace, Gauby and Cyril Fhal in Roussillon

It produces elegant wines that are both pure and very singular, the aging is precise and very delicate.

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Saint Martin Tower. It was in 1988 that Betrand MONCHIN embarked on the wine adventure in Menetou Salon, where his grandfather was already producing wine before the war. The plots, well established on the heights of the village of Morogues, consist of 10 hectares of Sauvignon and 7 hectares of Pinot. For almost 30 years now, Bertrand MINCHIN has been making the most of this magnificent Kimmeridgian terroir. Everything is done in the vines to produce the finest grapes: plowing, composts, control of vegetative balance, control of yields and respect for the 'environment (area labeled High Environmental Value).

A large part of the vineyard is harvested manually, to vinify each plot separately. It is in a perfectly equipped cellar (sorting table, carpets, thermoregulated vats, wooden vats, pneumatic presses, etc.) that he vinifies his grapes in a little interventionist way. The red ones cook a long time, are slightly drawn and dewatered manually. Whites undergo long pressing and ferment at controlled temperature.

Varietal: Pinot Noir


Manual harvest in small boxes. Use of sorting tables, Total destacking, Fermentation in tronconic tank, Cold pre-fermentation maceration. Aging in frustoconical tank, light filtration. Clay-limestone soils, Schistose soils.
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