The estate has been making wine since 1577 but is now run by Jean-Pierre Chevallier. The chateau has 25 hectares in the Champigny area in central Loire valley. They have 5 hectares of Chenin and the rest is Cabernet Franc. This is 30% barrel fermented for an added layer of complexity, Chenin naturally being rich balanced with the soft apple fruit is great will all lighter foods and fish.
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