Black Gamay with white juice planted on 35 Ha of the Domaine de la Carmoise. Massal selected vines have been planted between 1967 and 1978. Average returns are approximately 50 hl/ha
The soil is of ‘Perruches’ style, meaning it is constituted offlint of clay with more or less sand or gravels. The Domain is located on the most elevated point, between North Loire and South Cher.
Thanks to its location, it is the most continental climate of the Touraine region. However, summers are less hot and winters milder than in the Beaujolais region.
The harvest is entirely done by hand with a lot of care and mainly by women. After a severe selection, the grapes are disposed in small baskets, before being taken to the cellar where they are emptied one by one into stainless steel containers, under carbon dioxide atmosphere. The ‘intracellular’ fermentation that occurs in a totally natural environment (little or none sulphur) lasts approximately 5 days. The transformation of grape juice in wine happens in its majority inside each grape and without any yeast addition. After devatting, the alcoholic and malolactic fermentations quickly end and containers originating from the sandiest parcels are ready to be sold in futue sales (ventes en primeur) after a slight filtration. However, the rest of the production rests and matures in containers until the bottling the following year.
The particular vinification confers a type and very specific qualities to this Touraine.