描述
Variety : 100% Cabernet Franc
位於 Turonian 中坡，黏土上層有富含雲母白堊顆粒的厚實表土，將葡萄園干預減到最低，不做任何除草，採用自然動力法耕作。
手工採收以求最完美熟成健康的果實，去梗後進行第二次篩選，僅用野生酵母自然發酵，並進行3~4周的浸漬，緩慢萃取果香及色澤後
取自流汁入10hL土甕及500L橡木桶，於 Vau Renou 酒窖理想的溫溼度中熟成24個月。櫻桃果香、黑加侖及胡椒香料風味，
複雜度與寬跨度兼具，入口絲滑具有飽滿質量，可搭配厚實口感料理，如野豬燉菜或羊肉塔吉鍋。
Origin and originality
A NEW ADVENTURE THAT SEALS THE ASSOCIATION BETWEEN JEAN-FRANCOIS ROIT-LEVEQUE, HEAD OF CULTURE AT CLOS DES QUARTERONS AND AGNES AND XAVIER AMIRAULT
Grand Mont, is one of the most famous plot of the Bourgueil appellation. This magnificent parcel, located on the top of the commune of Benais, reveals powerful and deep Cabernet Franc, while remaining in finesse.
Soils
Terroir of clay-limestone, the plots of Grand Mont are laid on the middle part of the Turonian, a clay cover of variable thickness (from 50cm to 1 meter), rich in micaceous chalk particles.
Vine management
Our goal is a minimum of intervention per year, with two to three passes in between. The plot is in natural grassing only and without mowing. We use Biodynamics because the soils appreciate several passes of Maria-Thun dung compost, horn dung and 2 to 3 passes of horn silica. The majority of our biodynamic preparations come from the Groupement biodynamique based in Bourgueil. A manual work of disbudding and a late pruning, around the last two weeks of March.
Vinification
Our objective is to harvest by hand a perfectly healthy grape, at optimal maturity. The grapes are destemmed and sorted a second time in the cellar before being taken to the vats. We use only indigenous yeasts and vinify without any input. We proceed with a slow and measured infusion for 3 to 4 weeks.
Ageing
The free-run juice is poured into a 10hL earthenware jar and into 500L barrels. The wine is aged for 24 months in the Vau Renou cellars where it rests at ideal temperature and hygrometry.
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