The hamlet is a group of small parcels of unique vines. Due to its territorial, cadastral and historical unity, it constitutes a unique terroir...
Presentation
Presentation
A legacy of the past, the hamlet "Les Poyeux" has a history that is forever attached to it. Mentioned as early as 1802, among the first growths of the Saumur region, the hamlet "Les Poyeux" is considered as a reference terroir: "the gold mine".
Location
The hamlet "Les Poyeux" belongs to the commune of Chacé, a small village located in the Saumur region. This hamlet is one of the most renowned areas in the region for the production of AOP Saumur Champigny, whose wines are characterised by a unique smoothness and concentration.
Terroir
The hamlet "Les Poyeux" is mainly developed on tuffeau stone (sandy-glaucous chalk from the Middle Turonian). The soils are mostly shallow. The soft chalk is usually less than 60 cm deep and provides a moderate but relatively constant water supply, which is conducive to quality winegrowing.
In the vineyard
Use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.
Winemaking
The harvest begins after checking the ripeness and health of the grapes at the beginning of October.
Ageing
Isolated in one of the galleries, the wine continues its maturation in a quiet environment, protected from light and temperature variations for 6 to 10 months before bottling.
Varietal
Cabernet franc : 100%
Advice
Serving
Serving temperature: 12-14°C.
Tasting
Very intense black colour with purple tints. Elegant nose offering a wide range of aromas from fresh red fruits (raspberry) to ripe black fruits (blackcurrant, blackberry). A hint of empyreumatic (toasted) and spicy (grey pepper) aromas. The attack is supple. Fleshy mouth, structured by coated tannins. Nice volume. Fresh finish (fresh mint), with character.
Food pairings
This wine will be particularly appreciated with grilled or roasted red meats, roast poultry dishes in sauce (turkey with chanterelles) or leg of lamb.
