Philippe Foreau Domaine du Clos Naudin Vouvray Moelleux 2017 Size:750ml 05 hectares of paragneiss littered

05 hectares of paragneiss littered with amphibolite

the “Ca’Mia” experiences a cuvaison of at least 3 weeks before being racked into large French “botti” for two years or more of aging

from various holdings in the grand crus Avize and Oger

The period of maceration can last for as long as 12 days with daily pigeage in the first days

It is produced exclusively from the press juice of Cabernet Franc from their oldest and finest parcels and aged in used 225-L barrels for 2 to 4 years to tame the press

Philippe Foreau Domaine du Clos Naudin Vouvray Moelleux 2017 Size:750ml 05 hectares of paragneiss litteredThe Moelleux cuves are made in vintages when at least a portion of the vineyards produce grapes that carry significant levels of natural sugar. Botrytis sometimes occurs but it is not necessary in order to declare a Moelleux. Conditions of passerillage, that is extended exposure of the grapes to sun and high luminosity, create the impetus to release wines as Moelleux. Wines so declared can carry formidable leves of residual sugar: 25 grams is perhaps