The grapes to produce the Sauvignon Blanc “Wally” VdP du Val de Loire Les Caves de la Loire were harvested in the early hours of the morning to retain freshness. They were stored at 16°C for 5-10 days before a cool fermentation (at 14°C) took place in stainless-steel tanks. Post fermentation, the wine remained on its lees for three months, with occasional lees stirring to add depth and complexity.
The grapes were sourced from the Anjou area in the Loire Valley, just south of the city of Angers. The vineyards are planted on two different types of soil: carboniferous rock and schist in the north and the visibly whiter, limestone-rich soils of the southern and western sides of the appellation.
Les Caves de la Loire is a co-op located in Brissac-Quincé, south of Angers. It was established in 1951 and has 160 growers and 1,600 hectares of vineyards, the majority of them located in Anjou. Les Caves de la Loire is certified AgriConfiance et Démarche Vignerons En Développement Durable. AgriConfiance ensures traceability from grape to bottle and adheres to sustainable practices. Vignerons En Développement Durable was formed specifically for the wine industry with the target to be sustainable in the entire wine production process: viticulture, winemaking and employment.