The wine will make a good pair with fish dishes, seafood.
The aroma is intertwined with the aromas of white fruits: quince, pear. The taste responds to the taste of yellow ripe fruit. Slightly salty in the finish.
History of wine
Clos des Vignes du Maynes winemakers use the most organic methods to produce their wines: natural yeast, no sulfur, enzymes or chemical additives. Wooden barrels are carefully cleaned before use, they are also washed with a squeeze of Burgundy wine to stimulate the fermentation of grapes. During the harvest, the berries are carefully sorted so as not to damage them during the road to the winery.
Clos de Vignes du Mans was first mapped by monks from the Abbey of Cluny, founded in 910 by the Duke of Aquitaine. The first owners of the vineyards were the gentlemen from the castle of Château of Cruzille; then for five generations it belonged to a family of farmers, until Pierre and Gilles Guillot bought it in 1952. This land has never been chemically cultivated and has always been cultivated with the greatest respect and care. Julien's goal is to create wine that is pleasant to share with others; wine for people who love wine and appreciate a noble and pleasant taste. In order to achieve these characteristics, they try to produce this wine naturally. In order to make the soil and vineyards even better, in 1998 at Clos des Vignes du Maynes they conducted their first experiments with biodynamic preparations. As a result of which, already in the second year, winemakers were amazed at the results: organic material improved significantly. For nearly twenty years, this approach has been used seasonally. The purpose of biodynamic farming is to reflect the state of plants throughout the year with the help of specially selected manipulations: for example, in autumn this is the decomposition of biological material; in the spring - reactivation, then carefully monitor the processes occurring with leaves, juice, flowers and fruits.