<p>A lesser known area of the Loire Valley making Chenin Blanc in a similar style as Vouvray and planted on the same tuffeau soils. The wines are crafted dry to sweet and have an earthier, more mineral quality compared to Vouvray. Montlouis-sur-Loire P&eacute;tillant need only be aged for 9 months, while Montlouis-sur-Loire Mousseux has no aging requirement.</p>

<p>Renowned for producing exceptional and age-worthy Chenin Blanc and the only true rival to Vouvray for <strong>Chenin Blanc</strong> supremacy. Vineyards are close to the <strong>right bank of the Loire river</strong> or nearby on soft, sheltered slopes. The slate, schist and clay soils give the wines structure, balanced acidity and minerality combined with concentrated flavors reminiscent of white linden flowers, anise, pear, candied lemon drops and hazelnuts.</p> <p>The wines are produced in an oxidative style, making them taste very different than other <strong>Chenin Blanc</strong> from the region. Savenni&egrave;res also has two smaller, special climats. Savenni&egrave;res Coul&eacute;e de Serrant &ndash; a 7 ha biodynamic monopole owned and cultivated by Nicholas Joly.&nbsp; Savenni&egrave;res La Roche aux Moines - 33.4 ha on steep, schist slopes.</p>

<p><em><span>&ldquo;Today, after a period of being the pariahs of the wine world, they are once again worthy objects of interest for serious wine lovers. This is all due to the magic combination of the Gamay grape and the particular characteristics of the best villages in the region, including the famous &lsquo;crus&rsquo; Beaujolais.&rdquo;&nbsp;</span></em><strong><span>Jancis Robinson MW</span></strong></p> <p>&nbsp;</p> <p><strong>Located on the higher slopes of the extinct volcano Mont Brouilly within the Brouilly Cru Beaujolais. The wines from this region are more deeply concentrated with less earthiness than Brouilly wine.</strong></p>