Named after a fossil discovered in the estate’s tuffeau cellar, this cuvée comes from 50-year-old vines rooted in clay and silex soils. Aged in oak barrels with 12 months on lees, it shows citrus, pear, and peach aromas with subtle vanilla. Generous yet fresh, it finishes with remarkable balance and length.
Named after a fossil discovered in the estate’s tuffeau cellar, this cuvée comes from 50-year-old vines rooted in clay and silex soils. Aged in oak barrels with 12 months on lees, it shows citrus, pear, and peach aromas with subtle vanilla. Generous yet fresh, it finishes with remarkable balance and length.
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Both Christiane and Alain Robert were born in Chançay, in families of farmers and winegrowers. They founded their own estate in 1973. At the time, they grew 2 hectares of vineyard, a precious family inheritance. Since the 1970s, the surface area of the vineyard, the rock-hewn cellar and the technical facilities have gradually been expanded and improved. In 2000 their son Cyril, enriched by experiences in the Champagne and Anjou vineyards, joined the estate to assist his father, while bringing his personal touch to the development of the vineyard and to the wine production. At the end of 2013 Catherine, Cyril’s sister, also decided to continue the family history by joining the company after 10 years spent working on the left bank of the Loire.
Both Christiane and Alain Robert were born in Chançay, in families of farmers and winegrowers. They founded their own estate in 1973. At the time, they grew 2 hectares of vineyard, a precious family inheritance. Since the 1970s, the surface area of the vineyard, the rock-hewn cellar and the technical facilities have gradually been expanded and improved. In 2000 their son Cyril, enriched by experiences in the Champagne and Anjou vineyards, joined the estate to assist his father, while bringing his personal touch to the development of the vineyard and to the wine production. At the end of 2013 Catherine, Cyril’s sister, also decided to continue the family history by joining the company after 10 years spent working on the left bank of the Loire.
Delicate notes of citrus, pear and peach with hints of vanilla. On the palate, it is generous and rounded with a lively acidity. The finish gradually gains weight and length, offering a harmonious balance of richness, freshness and elegance.
Produced from the estate’s oldest vines, around 50 years old, grown on clay and silex soils, the wine is aged in a combination of 228 litre and 400 litre barrels, of which 20% are new, followed by 12 months on fine lees.
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