Chinon “Baronnie Madeleine” AC
Domaine Couly – Dutheil
West of Chinon; St Louans
After a destemming and a complete sorting of the vintage, the fermentation musts start spontaneously thanks to indigenous yeast. The vatting lasts about 20 days under constant controlled temperatures. This process promotes expression fruity Cabernet Franc.
Bottling takes place the following summer.
Elegant, frank and intense nose with notes of ripe black fruits and spices.
Harmonious, fruity and rich mouth with silky and melted tannins.
Food pairing and serving
Perfectly accompany a rooster from Chinon, wild duck with orange and spices, a rack of lamb with chanterelles or mushrooms, or a rib of beef with shallots confit.
Best served at 16-18°C.