Pithon Paillè Coteaux du Layon Blanc Les 4 Vents 2015

Manufacturer: Domaine Belargus – Pithon Paille

Coteaux du Layon Blanc Les 4 Vents

️ Saint Lambert du Lattay, Loire, France

Pithon Paille

2015

Chenin Blanc

️  11%

  White wine

The grapes are harvested late and botrytised, they macerate a few days before aging in large barrels for 12 months, bottled with a homeopathic dose of sulfur dioxide

Exotic, ripe and dried fruit, citrus jam and acacia honey, with sweet spices

Fresh and soft, balanced and delicate, long

Serving temperature 10°-12°

Foie gras

A caress

*This bottle can be purchased without additional costs only in combination with other bottles from the same selection . Otherwise, the shipping costs expected for each individual country will be added, until the free port is reached.

Saint-Lambert du Lattay, Loire

The Domaine Pithon-Paillé owns 26 hectares of vineyards, and is located in St. Lambert Du Lattay in the Loire valley,
about 25 km south of Angers.

Jo-Pihon, as retirement time approached, sold the company to the young Ivan Massonnat, a great wine lover, in 2018, but continued to work in the company as a consultant. Ivan changed the name of the company, ‘Chateau Belargus’, in honor of Jo’s favorite wine ‘Belargus de Treilles’.

Jo-Pithon revolutionized Anjou in the early 1990s by practicing precision viticulture from which
he produced wines of character, sometimes extreme, which excited the curious and amateurs.

With his wife Isabelle Paillé, he broadened his scope and the Pithon-Paillé estate became a true point of reference for great whites, sweet and dry, with the Chenin blanc variety from the Loire as its basis.

With the Chenin Blanc vine, in the Loire, from different soils and denominations, a variety of wines are produced ranging from dry to sweet, up to sweet/botrytised.

Non-aromatic vine wonderfully translates the “Terroir” of origin. The vineyards are worked manually using organic farming methods.

The harvest takes place in several steps to collect the grapes at the right moment of ripening or drying.

The wines ferment with indigenous yeasts to fully respect the value and differences of each vintage.

In the vineyard and in the cellar, no chemical fertilizers, pesticides, herbicides or fungicides are used, but only compost and natural infusions.

Agricultural practices, in the vineyard and in the cellar, are done following the lunar calendar. The wines are aged in wooden barrels for 12 to 24 months.

The dry wines are produced from grapes grown on the best soils of the “Côtes”, from ripe, golden grapes, but not botrytised to better preserve their freshness and fruitiness.

For sweet wines the main objective is not the quantity of sugars, but the search for the aromas and flavors given to the wine by the magic of “Botrytis Cinerea”