Michel Quenioux farms 60 acres of land in Cheverny, an important AOC in the Loire Valley of France. His family began farming land around his home village of Fougeres in the early nineteenth century. His estate is over 1,000 years old and he grows his grapes biodynamically and bottles his wine unfiltered. Quenioux has developed a wine system where gravity takes charge and causes the estate to use a smaller amount of energy and minimizes waste throughout the winemaking process. The vines for this wine are between five and 20 years old and the soil is a mix of clay and limestone. The grapes used for his Cheverny Rouge are Gamay, Pinot Noir and a small amount of Cabernets Sauvignon and Cabernet Franc. Due to Michel Quenioux’s thorough farming techniques the fruit used is always of high quality. This wine is pretty soft with notes of berry, herbs and fresh peas that remind us of spring. The Cabernet Franc adds a little weight to the palate as well as a vegetable quality. This wine pairs well with soft cheese such as goat or with poultry. If you like fish, you should try it with salmon.
Ciro is a family name and this wine is bottled by the estate and produced from Gaglioppo grapes. This odd ball grape typically produces a wine that is big in structure and tannic. However, this particular wine doesn’t fight the food and is very delicate on the palate. Its baked fruit qualities actually make this wine very approachable during the warmer months. It is made in stainless steel tanks in order to preserve the wholesomeness of the fruit. The resulting wine shows the typical spicyness of the indigenous Gaglioppo grapes grown in Calabria but it results in a lighter than usual wine.