Slightly silvery yellow.
Rich aromas of white peach, fresh almonds and acacia.
Dry taste.
It has a smooth mouthfeel, with flavors of citrus and roasted hazelnuts that linger for a long time.
The grapes are grown in a plot spread across beautiful, stony slopes with tufa as the bedrock.
The grapes are harvested with the utmost care and then transported to the cellar.
To extract the best juice, the pressing is done slowly and slowly, followed by natural clarification through débourbage.
80% of the wine is fermented in temperature-controlled stainless steel tanks, and the remaining 20% in oak barrels.
The wine is then aged for six months using batonnage (stirring the lees in the barrel) to increase contact between the yeast and the wine, imparting umami components and a smooth texture to the wine.
Located in the Vouvray appellation, the vineyards are close to the city of Tours and its numerous castles.
The Vouvray appellation lies on the right bank of the Loire Valley, a UNESCO World Heritage Site.
The appellation is located east of Tours and covers 2,200 hectares over seven communes.
We contributed to the development of the region's vineyards, the introduction of Chenin Blanc to Saint Martin and the impetus for the construction of the Abbaye de Marmoutier.
The topsoil of the vineyards is a clay silex soil called Perruche, and a clay limestone soil mixed with pebbles called Aubuis, and the bedrock is tufa (chalk containing muscovite).
The Domaine has a large, double-storey underground cellar measuring 800 metres, and is the pride of a family that is passionate about their work and eager to share their know-how.
All winemaking is carried out on-site, with underground cellars used to store and age still wines and crémant before being shipped.
<History> The history of the Domaine began in 1914 when 2 hectares of vineyards and 20 hectares of grain fields were taken over by cooper François Gaillard and his wife Aimée Duchamp, daughter of a winegrower from Parçay-Meslay.
François Gaillard acquired wine cellars and barns and his business flourished.
Since 1937, the white wines have gained recognition and have been exhibited at wine competitions in Tours and Paris.
In April 1939, their daughter Geneviève Gaillard married Gustave Gilet, the youngest son of Parcay-Meslay winegrower Ernest Gilet.
His eldest son, Gérard, joined him in 1946, and his youngest son, Bernard, in 1951.
In 1954, the cellar was expanded to two levels and numerous vineyards were purchased, primarily around Rochecorbon.
In 1959, the village introduced its first sparkling wine, made by secondary fermentation in bottle, which was a huge success and allowed the village to expand its range of white wines.
In 1990, an automated line for labeling was installed.
In 2001, Gerard's son, Jean-Marc Gilet, took over the domaine.
In 2008, they released Brut extra, which is characterized by extremely fine bubbles and is released after a second fermentation in the bottle and 24 months of aging.
Jean-Marc remains faithful to the family spirit and continues to develop the Domaine.
<Commitment>We have been rooted in this land for a long time, and have inherited the belief of cultivating grape vines with modern techniques in pursuit of the quality of our wine.
For over 10 years, we have upheld this belief and strive to practice healthier agriculture, contributing to environmental protection and preservation of the global environment.
27 hectares on Earth is a small amount, but we think it's important.
Organic farming takes a lot of work, but we are proud of the fact that we are now able to produce a more natural, higher quality wine.
Our environmentally conscious efforts extend to the selection of raw materials.
We carefully select our suppliers, taking into account not only the innovation and quality of their materials, but also their place of origin.
We've always loved Made in France.
Marketing is also important, and I have been a member of Vignerons Indépendants for over 20 years, and I advocate direct transactions.
Driven by our desire to constantly evolve, we are actively working to obtain the French environmental certification HVE (Haute Valeur Environnemental).
To achieve this, we promote natural resources and systems (biodiversity conservation: management of insects, trees, hedges, grasslands, flowers and water resources), farm self-sufficiency, increased added value of products, reduced energy consumption and reduced use of pesticides (insecticides, fungicides, herbicides, etc.).