Bonnigal Bodet vignerons Les Clos de Beauce (Demi Sec) - Blanc - 2015

15€30
Bottle 75cL
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Bonnigal Bodet vignerons  - Les Clos de Beauce (Demi Sec) - Blanc - 2015
 
"The slender, nervous flesh with minty freshness is coated by a few grams of residual sugar. A ripe and juicy wine." La Revue des Vins de France - The best wines of the year.
The word of the Winemaker, :
Les Clos de Beauce is a cuvée parcel on a south-facing flint clay terroir. The steep slope and the proximity of the Loire bring us the morning fog during the autumn mornings.
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Un vin sur une belle finesse. Très belle fraîcheur.
On se fait plaisir. Gourmandise et fraîcheur !

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Wine information

  • Domain : Bonnigal Bodet vignerons
  • Year : 2015
  • Region : Loire
  • Appellation : Touraine Amboise
  • Classifications : Sustainable Agriculture - Agriculture Raisonné - Without certification
  • Alcoholic degree : 12.5°
  • Grape : 100% Chenin
  • Soil : Argile à silex sur calcaire

Tasting

When ?
Will please you from now on, and can be kept for another ten years.
Serve between 11 and 14°C.

To impress - To make your cellar - This will surprise you

How ?
This plot will transport you from the aperitif with its aromas of ripe white flesh fruits and its roundness on the palate. It will take you on a journey with dishes such as natural poultry or with dried fruits such as apricots or figs.

White meat - Poultry

The Wine Estate

Bonnigal Bodet vignerons

Bonnigal Bodet vignerons

Our estate is located in Limeray, on the hillside of the northern bank of the Loire, near Amboise. We produce Amboise PDO wines here. Since 2015 the 4th generation has been represented by Jean Baptiste Bonnigal and Stéphane Bodet. "We have chosen to value what nature offers us; the terroirs are expressed through the fragmented vinification of the grape varieties: Chenin and Malbec... In order to best express the emotion of our terroirs, we harvest by hand, we sort the grapes on the table and let all the fermentations take place naturally.During the whole year of work in the vineyard we work the soil, we control our grass to preserve typlhodromes and the microbial life of the soil, we carry out a maximum of manual work and we treat the vine with organic products.

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