Cave de ValençayPlènitude Valencay
Red wine
This wine generally goes well with
Details and technical informations about Cave de Valençay's Plènitude Valencay.
Discover the grape variety: Souvignier gris
Aromatic, structured whites and rosés with a sometimes salmon-tinged robe, ample palate and fresh acidity, showing aromas of exotic fruits (mango, passion fruit), citrus, peach, white flowers and muscat-like notes. Disease-resistant interspecific variety (mildew, powdery mildew and botrytis), driving organic vineyards in northern Europe: Germany, Switzerland, Netherlands, Belgium and UK. German hybrid created in 1983 in Freiburg (cabernet sauvignon × bronner).
Last vintages of this wine
The best vintages of Plènitude Valencay from Cave de Valençay are 2011
Informations about the Cave de Valençay
The Cave de Valençay is one of of the world's greatest estates. It offers 13 wines for sale in the of Valençay to come and discover on site or to buy online.
The wine region of Valençay
AOC of the Berry-Touraine (2003), the only appellation sharing its name with a cheese: reds (>50%) led by Gamay (30–60%) with Pinot Noir (10%) and Côt (10%) — sustained ruby, dark fruits, easy-drinking palate with spicy notes. Whites with Sauvignon (≥70%) completed by Chardonnay and Orbois — exotic fruit aromas and flint minerality as a signature. Rosés (12%) with optional Pineau d'Aunis. "Perruche" soils (clay-flint), sandy-gravelly terrains.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
