Château de Bois Brinçon: Wines
As a rule, the fruit is picked by hand, in tries, especially for sweeter cuvées. The vinification varies according to the cuvée in question, although in general the white wines see fermentation and élevage in barrique, whereas the red wines see fermentation in stainless steel cuve, and the élevage is for many in the same vessel. Now looking at each lieu-dit and cuvée in turn, I begin with the white wines.
The vines of the Terre de Grès sit on the edge of the Bassin Parisien, just northeast of Brissac-Quincé. Here there are 1.5 hectares of Chenin Blanc planted, on a terroir of sandstone and chalk. The fruit, destined for the Anjou Blanc Terre de Grès, is picked in tries, the aim being for ripe berries in the doré stage rather than full botrytisation. There is a whole-bunch pressing using pneumatic equipment, proceeding slowly over 8-10 hours, followed by fermentation in barrique, generally using barrels aged 1-3 years. The wine may also undergo some bâtonnage.
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