Anjou Blanc Les Bergeres 2014 is a natural sulphite-free wine produced in the Loire Valley by Domaine FL. It is a full-bodied and powerful French white wine, dense and elegant, with a mineral and very fresh finish.
0,75
2014
12,75
Anjou, one of the most extensive designations of Loire Valley wines, produces white, rosé and red wines.
The Anjou vineyards are planted mainly on the left bank of the Loire south of Angers in white limestone soils. These differ from the gravelly soils of Savennières and Roche aux Moines and create a distinct foundation of minerality present in the region.
While winegrowers in this region are allowed to blend several grapes, Domaine FL uses only Chenin Blanc for its white wine and Cabernet Franc, the region's emblematic red grape, for its Anjou rouge. The white wines of Anjou are dry and floating, with delicate notes of stone fruit, minerals and citrus fruits.
Anjou white wines are characterized by a characteristic dryness and buoyancy, while Anjou red wines are known for their great finesse, mineral underlining, and structured with a fine grain tannins frame.
Anjou Blanc Les Bergeres comes in a light yellow goblet with a bright pale yellow green. The nose is discreetly distinguished by cooked apple, quince and hot stones, while in the mouth it has a lively and soft attack. The palate is full-bodied and powerful, dense and elegant, with a mineral and very fresh finish.
Natural wine does not only mean without the addition of sulphites, it means working according to the ancient winemaking traditions with sulphur and copper in the vineyard, based on the fatigue of manual work, the least interventionist activity possible, letting the cycles of Nature do most of the work until the vinification of the grape juice as it is, without substances some if not their own.
The result of all this production philosophy is natural wine, a non-standardised wine that best expresses its identity, its terroir and its most intrinsic characteristics. Natural wines are much more difficult to produce than the wines to which we are traditionally accustomed, because when there is no help from the use of balancing substances and support for winemaking the wine cannot be a way to put: either it is good or it is bad.
Natural wine was born as a commitment of natural artisan winemakers to raise their product to the standardization of taste and identity of the wine and the vineyard, which now, thanks to the widespread use of chemistry and new technologies, leads to products with always the same flavors, regardless of the production area or type of cultivation used.
