“La Goujonnière” is sourced from a parcel of Chenin Blanc planted in the 1970s in clay and silex soils. Raised in 1/3 each new “cigar” barrels (see note for pét nat blanc), clay amphora, and terra cotta amphora. Malolactic fermentation completed in barrel and terra cotta, adding a layer of texture to the wine. SO2 only at bottling, 30ppm total. More forward and expressive on the nose.

Sot de L'ange Aziaum Blanc "La Goujonniere", 2018 - Azay-Le Rideau, FR

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