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the fruit undergoes spontaneous fermentation in concrete tanks followed by an 18-month elevage in large Slavonian oak botti and additional refinement in concrete
and high iron content
Founded in 2010 by agronomists Chiara Penati and Michele Conoscente
Richard Leroy
2022 Benoit Courault, Gibourg Blanc VdF Nerello Cappuccio the fruit undergoes spontaneous fermentationBenot Courault established his estate in 2006 in Faye dAnjou, a small village in the Loire Valley, where he manages his vines using organic farming practices and the assistance of draft horses. This wine is made from 100% Chenin Blanc sourced from 40 year old vines planted in clay and schist soils. In the glass, it reveals notes of quince, Anjou pear, and hazelnut, framed by a dense, sappy texture and a clean, mineral driven finish. The 2022 vintage