Vouvray, Loire Valley, France
Certified Biodynamic
The estate’s first vineyard, purchased in 1928. Its nine hectares have the richest soils and, generally, yields the most precocious wines. South-facing, limestone-rich, clay soils.
Viticulture: All grapes harvest by hand, which enables picking by successive tries (each try being a separate pass by the workers through the vineyard, ensuring only the best bunches of the ripest or even botrytised grapes).
Vinification: Undergoes temperature-controlled fermentation in large, old oak demi-muids as well as stainless steel vats. There is no encouragement of the malolactic fermentation, thus many Huet wines remain rich in malic acid, a character that brings an age-worthiness to the wines. The concentration of residual sugar in demi-sec cuvées is traditionally around 10-20 g/l.Aged in large demi-muids.