The soils

- The Château de Passavant soils are characterized by a schistous parent rock. The soils are made up with sandy clayey silt with variable depths. Talcose schist, graphitic schist, sandstone schist, sandy soils, gravelly soils, slimy soils, aspects, slopes, landscape opening, all this diversity confirms the exceptional viticultural potential of the Château de Passavant as the “Terroirs d’Anjou” survey carried out by the INRA (national institute for agronomic research) Angers has demonstrated it since 2000. This tool to help in deciding has allowed to strengthen the A.O.C. notion of the different wines of the Château.

« The wine-making »

The sulphites

The sulphur dioxide is an important component to preserve the wines.

In order to protect the soil expression in the wines and in their original features, the oxidations, the bacterial deviations are limited by some well thought-out SO2 quantities. According to the type of wine, dry, semi-dry or sweet, red, white or rosé, the SO2 quantities (sulphur dioxide) do not exceed 90mg/l in total.

- The harvest

The white varieties are manually harvested, most of the time by selective picking.

It is the case for the sweet wines as well as for the dry ones. The red varieties are mechanically harvested except for the Crémant de Loire and Anjou Rouge A.O.C. in carbonic maceration.

The fermentation

In order to preserve the “soil effect”, the natural yeasts are preferred.

A thermoregulation system, for the stainless vathouse, allows to adjust the temperature of the wine at the time of its making and preservation.

The filtration

Before bottling them the wines are filtered on roughing-out soils then, at the time of bottling, some wines, the sweet ones and the semi-dry ones, are “poor in germs” filtered.

SCEA David-Lecomte | 49560 Passavant-sur-Layon

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