Terra Vita Vinum
Pavillon 2021
Pavillon 2021
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Vintage year
2021Geology
Plot located in the commune of Denée opposite our plot in Savennières on green sandstone schist, sometimes with purple passages and often with banks of phtanites. Exposure: North.Grape varieties
Fermented Chenin juice from a manual harvest (1 row tray of 8 kg only).Growing method
Our vines are cultivated in a traditional and selective manner. Soil maintenance is done mechanically without chemical weeding and our vines are protected using preparations made from natural products, in the respect of biodiversity.Winemaking
Natural: fermentation with yeast from our own grapes, no stirring, fining or filtration, 20 mg/L sulphites added after malolactic fermentation. Ageing for 26 months in demi-muid (49%), concrete egg (28%) and amphora (23%).Analysis
Sulphites: total 34 mg/L;
Alcohol: 14% vol;
Residual sugars: 1,1 g/L;
Complete malo.
Geology
Plot located in the commune of Denée opposite our plot in Savennières on green sandstone schist, sometimes with purple passages and often with banks of phtanites. Exposure: North.Grape varieties
Fermented Chenin juice from a manual harvest (1 row tray of 8 kg only).Growing method
Our vines are cultivated in a traditional and selective manner. Soil maintenance is done mechanically without chemical weeding and our vines are protected using preparations made from natural products, in the respect of biodiversity.Winemaking
Natural: fermentation with yeast from our own grapes, no stirring, fining or filtration, 20 mg/L sulphites added after malolactic fermentation. Ageing for 26 months in demi-muid (49%), concrete egg (28%) and amphora (23%).Analysis
Sulphites: total 34 mg/L;
Alcohol: 14% vol;
Residual sugars: 1,1 g/L;
Complete malo.
Tasting notes
At Terra Vita Vinum, "we cultivate the vines with respect for biodiversity and we do everything possible to produce terroir wines with the greatest transparency to deliver unique emotions. Let's remember on this occasion that our wines are as close as possible to what nature gives us. Each cuvée is therefore a unique work of art, never made before and never to be made again.
The spirit of this cuvée is to use the 2 years of ageing to allow the predominance of the "varietal" taste to give way to a more complex mineral expression reflecting the characteristics of a unique terroir.
Advice
Serve at 10°C. to taste between 12 and 14°C.
Cellaring: 8 years and more.
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