VDF blanc "Le Réau" 2020 - Terra Vita Vinum (BD & vin nature)

Orange wine with 30 days skin maceration from Terra Vita Vinum. A micro-cuvée, intended to reflect the optimal potential and diversity of the land.
The aromatic complexity is one that you will not often encounter and therefore extremely original. In the mouth the wood melts together with the greedy structure of the wine after which there is then room for a tannic and mineral aftertaste. The light maceration has the expression of the terroir is actually only enhanced.

Country / Region: France / Anjou Blanc
Grape variety: Chenin Blanc
In the vineyard: Soil consisting of a top layer of sand, clay and silt, on top of the characteristic quartz metamorphic rocks in the deeper layers. Manual picking and biodynamic.
In the cellar: 30 days skin maceration. Spontaneous fermentation, maturation 15 months sur-lies on concrete eggs and wooden barrels.
Quality mark: Ecovin and Demeter

Terra Vita Vinum, each cuvée unique, never made before and only once. Every time an unparalleled moment of pleasure. That is the motto of Bénédicte Petit and Luc Briand and their team of enthusiastic winegrowers. With the philosophy of staying as close to nature as possible, they work completely biodynamically and only use their own natural yeasts.

In the heart of the Anjou Noir, lies the Terra Vita Vinum estate. The two bought the land in 2019 from the Richou family, who had been working the land for several generations. Luc himself was also born into a winemaking family in the Anjou Noir and Benedicte worked in the wine trade. With a beautiful mix of soil types, this region is the dream of anyone who has anything to do with land, either directly or indirectly. The estate consists of seven different terroirs, spread across the Anjou Noir in the Loire, south of Angers and a small piece of land in the Anjou Blanc. Two Anjou appellations that are distinguished by the rich amount of limestone in the Anjou Blanc and the Anjou Noir that is characterized by the rich soil of schist and volcanic sedimentary rock.
Each vineyard has its own climate and soil, which gives each cuvée its own distinct character. Chenin, Chardonnay, Cabernet Franc, Gamay, Grolleau, Cabernet and Sauvignon are grown on all these different pieces of land. The ripening is mainly done on stainless steel and the intercropping is left alone as much as possible, to promote biodiversity and the flora and fauna of the land, which act as natural pesticides. The cattle are also used for agriculture. Sheep graze on the different terroirs and horses help to work the land. The way of working of Bénédicte and Luc is therefore absolutely impressive, with an average production of 33hl/ha and approximately 120,000 bottles per year.