THE DIVERSITY OF WINES IN LOIRE VALLEY

Content

10 main wine producing regions in France

Vineyards in Loire Valley are situated along the Loire River, France’s longest

river.

THE WINE PRODUCING REGIONS IN FRANCE

Discover the Loire Valley Wines

Influence Atlantic Sea and Loire River

Content

The variety of geology in the Loire Valley

Nantes area: volcanic rock, gneiss, granite

Anjou area: schist, chalk, limestone

Saumur and Touraine: Tuffeau limestone, chalk-clay soils, sand and gravel

Central regions: chalk-clay soils, sand and flint.

An Outstanding Terroir

The varieties in the Loire Valley

MELON

SAUVIGNON

PINOT NOIRCABERNET FRANC

CHENIN BLANC

GAMAY

Key Figures

Content

400 million bottles sold per year (average over 3 year span)

3rd largest in AOP wines for France

Average of 70 million bottles exported per year

150+ export markets

A Dynamic Market

Loire Valley: Extensive, Diversified and Original

Content

4th Century: Manifestation of vines in the Loire Valley

Developed around monasteries and Royal Courts

Phylloxera hit in 19th Century, battled for decades

1936: Creation of the AOC quality system

A region of History and Culture

THE LOIRE VALLEY WINES

Content

Varietals :Pinot Noir, Grolleau, CabernetFranc.

Soil : Clay and sand

Tasting : Its pink salmon color has powerfuland consistent bubbles. On the nose, it istenacious and reveals a fruity freshness.

Food Pairing : Excellent aperitif wine. Pairswell with desserts

Aging :To be consumed within 2 years

Château d’Avrillé, Crémant de Loire, NV

Content

Grape Variety: 100% Melon de Bourgogne

Soil Type: Silico-argillaceous on late mica schist

Exposition: Hillside, very rocky

Vines Age: 30-60 years

Vine Growing: Guyot pruning, controllednatural green cover. Organic approach(organic fertilizer, use of pheromones, tillage).

Winemaking Process: Vibrating sorting table.Pneumatic press and very severe rackingbefore alcoholic fermentation, temperature-controlled at 14-16°C (57-61°F). Aged on finelees for 10 months in underground tanks, thenbottled after cold precipitation of the tartarand sterile filtration.

Accompanies: Seafood, scallops, lobster,grilled fish, Asian food, goat cheese.

Château de la Ragotière, Muscadet-

Sèvre-et-Maine

Content

Grape Varieties:100% Chenin Blanc

Soil: Clay and limestone base withsandy patches, where Chenin givesits best

Climate: Oceanic, mild and humid

Vinification: Pressing of the grapesand overnight settling – controlledalcoholic fermentation in order topreserve residual sugar

Viticulture: Low yields, handtending, careful selection andminimal interference in the naturalripening of the grapes.

Barton & Guestier, Vouvray

Content

Grape variety: 100% Sauvignon

Soil type: The vineyards are composed of threedistinctive types of terroir: .

45% of the vineyards are planted on "TerresBlanches", a soft, chalky-clay soil, unique inthe Sancerre area producing full-bodied richwines.

45% on "Caillottes", a pebbly-chalk soilyielding fine and fruity wines.

10% on "Silex", a flinty soil producing wines ofgreatverve and openness.)

Vinification: Slow fermentation at lowtemperature (between 16 and 20°C - 61and 68°F)is conducted in thermo-regulated tanks in orderto preserve the maximum natural aromas of thesauvignon blanc. Then wines are matured on thelees and no malolactic fermentation is made.

Pierre Prieur et Fils, Sancerre, 2017

Content

Varietals: 50% Cabernet Franc, 50% Gamay

Climate & soil: Semi-oceanic climate with influenceof the Loire Valley and chalky clay soil.

Winemaking: The grapes are pressed directly(pneumatic press) when they arrive at the cellar topreserve the freshness of the aromas and not toextract too much color.

Selected yeast adapted to the terroir of this cuvée.Fermentation in stainless steel vats regulated atfairly low temperature.

Tasting: The bouquet suggests forest strawberries,peach and wildflowers. The wine is wonderfullybright, crisp and fresh and well packed with fruit. Drystyle.

Food pairing: Perfect as an aperitif. Pairs well withpizzas, barbecues, exotic or Mediterranean cuisineand desserts.

Le Charmel, Rosé de Loire

Content

GRAPE VARIETIES: 100% Cabernet Franc

VINIFICATION: The grapes ferment forabout three weeks at a temperature of28°C (80°F). This high temperaturefermentation allows the smooth extractionof the color, aromas and tannins from thegrapes in order to create a perfectbalance for Cabernet Franc. The bottling isdone after several months.

TASTE & APPEARANCE: A beautiful rubycolor. A subtle and intense bouquet of redfruit with a note of violets, you can find thisagain in mouth. Fleshy but elegant, thiswine also has a good structure which willenable it to age nicely for several years.

Justin Monmousseau, Chinon

Food & Wine Pairing

Sparkling Red Rosé White

Real

Meat

Smoked

Meat

White

Meat CheeseSpicy

Food

Shell

Fish Fish Greens Dessert

Content

There’s a wine for every occasion

Contentwww.loirevalleywine.com

For more information

Pie

rre

Jarr

ige

Pierre Jarrige