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Pithon Paillè Coteaux du Layon Blanc Les 4 Vents 2015

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37,70 

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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, macerated a few days before maturation in large casks for 12 months, bottled with a homeopathic dose of sulphur dioxide

👃🏻 Exotic, ripe and dried fruit, citrus marmalade and acacia honey, with sweet spices

👅 Fresh and soft, balanced and delicate, long

👍🏻 Serving temperature 10°-12°.

💕 Foie gras

😍 A caress

*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.

 

 

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Saint-Lambert du Lattay, Loire

The Domaine Pithon-Paillépossesses 26 hectares of vines, and is located in St. Lambert Du Lattay in the Loire Valley,
about 25 km south of Angers.

Jo- Pihon, with retirement time approaching, sold the winery in 2018 to the young Ivan Massonnat, a great wine lover, but continued to work at the winery as a consultant. Ivan changed the name of the winery, 'Chateau Belargus', in honour of Jo's favourite wine 'Belargus de Treilles'.

Jo-Pithon revolutionized Anjou in the early 90s by practicing precision viticulture from which
produced wines of character, sometimes extreme, that excited the curious and the amateur alike.

With his wife Isabelle Paillé, he expanded his field of action and the Pithon-Paillé estate became a true benchmark for great whites, sweet and dry, with the Chenin blanc variety from the Loire as a base.

With the Chenin Blanc grape variety, a variety of wines are produced in the Loire from different soils and appellations, ranging from dry to semi-dry to sweet/bottled.

Non-aromatic vine wonderfully translates the 'Terroir' of origin. The vines are worked manually using organic farming methods.

The harvest is carried out in several stages in order to collect the grapes at the right moment of ripeness or drying.

The wines are fermented with indigenous yeasts in order to fully respect the value and differences of each vintage.

In the vineyard and cellar, no chemical fertilisers, pesticides, herbicides, fungicides are used, only compost and natural infusions.

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

Dry wines are produced from grapes grown on the best soils of the 'Côtes', from ripe, golden, but not botrytised grapes 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 flavours imparted to the wine by the magic of 'Botritis Cinerea'.

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