XAVIER MARTIN

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Morning hand-picked harvest to preserve grapes freshness and aromas.

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Gentle pressing of whole bunches. Natural fermentation (indigenous yeast).

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50% aged in barrels (without topping up), and 50% aged in vats, for 8 month. Then blended in vats for 14 months.

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No filtration or sulfiting.​​

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Bottled on June 03 rd, 2026, at the domain.

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​Technical sheet

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Anjou noir, Le Plessis

Saint Lambert du Lattay, Southeastern exposure.

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Temperate transitional climate,

between oceanic and temperate climates.

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Soils: Clay-limestone, schist, quartz.

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Vine age  40 years old (in 2025)

Yield 19Hl/ha​

Alc 12% vol

Organic cultivation.

Delivery or collection from the domain

By appointement only 

Packaged in boxes of 6 bottles.

(Château de la Genaiserie, 49190 Val du Layon)

Shipped by a secure carrier.