Domaine Belargus : Ronceray 2018

A mineral and expressive dry white wine from Loire

The estate

The passionate winegrower, Ivan Massonnat, took over the Pithon-Paillé estate in 2018, which was created by Jo Pithon. Located in Anjou, Domaine Belargus overlooks a 24-hectare vineyard which is exclusively operated biodynamically. Produced from grand crus, hamlets and rigorously selected monopolies, these Loire wines highlight the richness and minerality of chenin blanc.

The vineyard

This Ronceray 2018 by Domaine Belargus is made from a blend of plots, with a total surface area of 4.44 hectares, located on the hilltops of Quarts-de-Chaume. The name of this cuvée references the eponymous Abbey. The lords of Haute Guerche, who occupied these lands, gave the nuns "the best quarters of the harvest", hence the name "Quarts-de-Chaume".

The vintage

The early and particularly cold winter was punctuated by spells of rain and frost. While the hot and humid springtime conditions were perfect for vine development, they also brought about significant pressure throughout June. The hot and dry summer did not impact the vineyard thanks to water reserves accumulated throughout winter. The grapes, harvested at full ripeness, were of a great quality. Sanitary conditions and yields were very satisfactory.

Winemaking and ageing

Manually harvested, the grapes are subject to a vinification with native yeasts, as well as ageing on lees for 13 months. The containers used are truncated, wooden vats (60hL), 600-litre barrels (demi-muids) and 228-litre, 5-year-old barrels.

Blend

The Ronceray 2018 by Domaine Belargus is 100% Chenin Blanc.

Tasting

The Ronceray 2018 cuvée by Domaine Belargus is derived from a terroir composed of shale and sandstone. This particularity gives the wine a chiseled minerality, accompanied by a floral and fruity aromatic palette as well as a slight but distinctive bitterness and a beautiful length on the palate.

Food and wine pairings

This Ronceray 2018 by Domaine Belargus goes perfectly with fatty fish or meats like veal.

Serving

For optimal tasting, serve between 10 and 12°C.