Sole

The south-east-facing vineyard sites lie on the Loire, on orthogneiss bedrock, and are farmed at around 30 hl/ha. The grapes are harvested by hand, received by gravity and pneumatically pressed; the must is not clarified beforehand. Fermentation takes place spontaneously with indigenous yeasts, followed by maturation in concrete tanks. In the glass, the wine shows aromas of pineapple, white flowers, jasmine, Williams pear and blood orange. The palate is soft, round and savoury-saline, with umami notes, green almond, citrus and a slightly bitter, long finish. ([vignoble-ecu.com](https://www.vignoble-ecu.com/wp-content/uploads/2024/03/FT-SOLE-US.pdf))