Domaine de la Bergerie 'Sous La Tonnelle' Chenin Blanc, Anjou, Loire Valley, France 2023
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Domaine de la Bergerie, a fourth-generation family estate founded in 1961, is nestled in Anjou on the eastern end of the Armorican Massif. With 36 hectares under vine, the estate is certified organic and focuses on Chenin Blanc, producing wines that honor the captivating appellation's terroir.
- FARMING: Sustainable (HVE3), Organic (Ecocert)
- VARIETY: 100% Chenin Blanc
- TERROIR: Sourced from a southeast-facing parcel within the Coteaux de Layon appellation, featuring sand and gravel soils atop schist bedrock. Ground coverage alternates yearly between grass and herbs every other row to enhance vine health and soil nutrients.
- VINIFICATION: Grapes are hand-harvested and whole-cluster pressed to protect the grapes and act as a natural filter. After débourbage (natural settling of must), fermentation occurs with native yeasts in stainless steel tanks, including malolactic fermentation.
- AGING: Aged on the lees in stainless steel for six months to develop texture and complexity.
Domaine de la Bergerie, a fourth-generation family estate founded in 1961, is nestled in Anjou on the eastern end of the Armorican Massif. With 36 hectares under vine, the estate is certified organic and focuses on Chenin Blanc, producing wines that honor the captivating appellation's terroir.
- FARMING: Sustainable (HVE3), Organic (Ecocert)
- VARIETY: 100% Chenin Blanc
- TERROIR: Sourced from a southeast-facing parcel within the Coteaux de Layon appellation, featuring sand and gravel soils atop schist bedrock. Ground coverage alternates yearly between grass and herbs every other row to enhance vine health and soil nutrients.
- VINIFICATION: Grapes are hand-harvested and whole-cluster pressed to protect the grapes and act as a natural filter. After débourbage (natural settling of must), fermentation occurs with native yeasts in stainless steel tanks, including malolactic fermentation.
- AGING: Aged on the lees in stainless steel for six months to develop texture and complexity.
Domaine de la Bergerie, a fourth-generation family estate founded in 1961, is nestled in Anjou on the eastern end of the Armorican Massif. With 36 hectares under vine, the estate is certified organic and focuses on Chenin Blanc, producing wines that honor the captivating appellation's terroir.
- FARMING: Sustainable (HVE3), Organic (Ecocert)
- VARIETY: 100% Chenin Blanc
- TERROIR: Sourced from a southeast-facing parcel within the Coteaux de Layon appellation, featuring sand and gravel soils atop schist bedrock. Ground coverage alternates yearly between grass and herbs every other row to enhance vine health and soil nutrients.
- VINIFICATION: Grapes are hand-harvested and whole-cluster pressed to protect the grapes and act as a natural filter. After débourbage (natural settling of must), fermentation occurs with native yeasts in stainless steel tanks, including malolactic fermentation.
- AGING: Aged on the lees in stainless steel for six months to develop texture and complexity.
Domaine de la Bergerie, a fourth-generation family estate founded in 1961, is nestled in Anjou on the eastern end of the Armorican Massif. With 36 hectares under vine, the estate is certified organic and focuses on Chenin Blanc, producing wines that honor the captivating appellation's terroir.
- FARMING: Sustainable (HVE3), Organic (Ecocert)
- VARIETY: 100% Chenin Blanc
- TERROIR: Sourced from a southeast-facing parcel within the Coteaux de Layon appellation, featuring sand and gravel soils atop schist bedrock. Ground coverage alternates yearly between grass and herbs every other row to enhance vine health and soil nutrients.
- VINIFICATION: Grapes are hand-harvested and whole-cluster pressed to protect the grapes and act as a natural filter. After débourbage (natural settling of must), fermentation occurs with native yeasts in stainless steel tanks, including malolactic fermentation.
- AGING: Aged on the lees in stainless steel for six months to develop texture and complexity.