Domaine François Chidaine : Brut Nature Méthode Traditionnelle 2020

Characteristics and tasting advice for the Montlouis Brut Nature Méthode Traditionnelle from Domaine François Chidaine

Tasting

With an intense and bright colour, this cuvée exudes floral and citrus aromas, supported by a superb freshness.

Food and wine pairings

Ideal as an aperitif, this sparkling wine also pairs well with a fish tartare, sushi and sashimi, or even lobsters.

Service

For optimal tasting, serve between 7 and 9°C.

A balanced Loire sparkling wine with a beautiful aromatic expression

The property

Then an agricultural worker in the family business, François Chidaine decided in 1989 to plant a few hectares of vines and create his own vineyard located in Montlouis-sur-Loire in the heart of Touraine. Concerned about his environment and the balance between nature and man's work, François Chidaine has been running his vineyard organically since 1992 and in biodynamics since 1999.

Recognised for their quality and authentic expression of the terroir, the cuvées from Domaine François Chidaine are among the must-have references among the great wines of the Loire. Domaine François Chidaine oversees a vineyard that has gradually grown to cover an area of 37 hectares (including 20 in the Montlouis-sur-Loire appellation, 10 in Vouvray and 7 in the Touraine appellation). This wine-growing terroir is planted on a mosaic of soils composed of clay, flint or limestone, which contribute to the style of its Loire wines, authentically expressing the specificities of each of their terroirs of origin.

The vineyard

The Brut Nature Méthode Traditionnelle 2020 is a Montlouis-sur-Loire Sparkling wine from a rigorous selection of parcels whose vines, aged 10 to 50 years, rest on soils composed of clay and flint.

The vintage

2022 is a warm year, especially during the summer. The rainy episodes recorded during the harvest give balance and acidity to grapes in very good health.

Vinification and ageing

The manually harvested grapes with successive sorting undergo a delicate pressing. Alcoholic fermentation is carried out in demi-muids, using indigenous yeasts, and can last up to six months. No malolactic fermentation. Following the frothing process carried out in the estate's cellars, the ageing on laths begins for a minimum of 12 months. Disgorged in July 2022, this cuvée has a residual sugar level of less than 2g/L.

Blend

Chenin blanc (100%).