Cheverny AOC Rouge "Les Hauts de Madon" 2020 - Christian Venier

Cheverny AOC  "Les Hauts de Madon" -  Christian Venier

The Cheverny AOC Rouge "Les Hauts de Madon" by Christian Venier is a red wine made with a blend of Pinot Noir and Gamay. Whole cluster semi-carbonic maceration, followed by spontaneous fermentation in a cement and resin tank. Bottled unfiltered without SO2. The result is a full and satisfying red, multifaceted in expressing fruity notes. Already excellent today, it is destined to improve over time.

Service

We recommend tasting it at a temperature of 16/18° in medium tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions. It is recommended to keep it in a horizontal position in a cool, humid and dark cellar.

Pairing

Throughout the meal, Pinot Noir is enhanced with particularly elaborate dishes, based on red meats, noble poultry and lamb.

Winery: Christian Venier

In eastern Touraine, just downstream from Blois, the Sologne is a singular territory, which makes a bit of history in its own right. Endowed with an original terroir, mainly composed of sands and silica, but also of clay and limestone, it has long been characterized by a wide and peculiar ampelographic range, which makes it more varied than the somewhat monochord character of other areas of the valley of Loire. Here Christian Venier cut his teeth first by learning from his cousins ​​Thierry and Jean-Marie Puzelat, then gradually starting his own business starting in the 1990s. He had managed to cultivate almost 12 hectares of vineyards, but subsequently reduced the company area to select the best terroirs and dedicate himself with care and dedication to a more limited area, of about 7 hectares. Today he works with a strictly organic method - albeit deliberately not certified - various grape varieties: from Chardonnay to Sauvignon, from Gamay to Pinot noir, from Chenin blanc to Pineau d'Aunis. The yields are very low, to favor the maturity and quality of the grapes. In the cellar, oenological additives do not have the right of citizenship. The vinifications are carried out by indigenous yeasts and bacteria, both for alcoholic and malolactic fermentation. The wines take shape in containers of steel, concrete, fiberglass or wood, depending on the case; no forced clarification, no filtration. Sulfur dioxide is avoided whenever possible. The wines thus acquire a great expressive naturalness and an admirable finesse.