Description
The vines of the Terre de Grès sit on the edge of the Bassin Parisien, just northeast of Brissac-Quincé. Here there are 1.5 hectares of Chenin Blanc planted, on a terroir of sandstone and chalk. The fruit, destined for the Anjou Blanc Terre de Grès, is picked in tries, the aim being for ripe berries in the doré stage rather than full botrytisation. There is a whole-bunch pressing using pneumatic equipment, proceeding slowly over 8-10 hours, followed by fermentation in barrique, generally using barrels aged 1-3 years. The wine may also undergo some bâtonnage.
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