Domaine Guy Allion
The Domaine Haut Perron, now known as Domaine Guy Allion, has passed from father to son for over 4 generations. Each has contributed to expand and improve the quality of its production. In the 1950s, Raymond Allion, cultivated area in polyculture as most farms in Touraine. Few hectares of vines, cereals, meadows to feed the horses and other farm animals. It was not until 1968 that his son Guy decided not to devote progressively as viticulture.
In 1999 his son, Cedric cradled in this environment from childhood decided to continue this activity. To be able to give a new impetus to the field Cedric completed the legacy of the family to know a viticulture and enology training school in Beaune. This training allowed him to enrich the practical knowledge by those of the latest techniques and aided in the implementation through the modernization and development of the family property.
The domain has increased from 6 hectares in 1953 to 30 hectares of vineyards today Appellation Touraine, Chenonceau and LOIRE CREMANT. The Estate is situated in the Cher Valley, a tributary of the Loire, in the municipality of Theseus Theseus known as the Roman because it has the remains of the 2nd century Gallo-Roman era. Theseus, located on the trade route halfway between Tours and Bourges, was relatively prosperous.
The vineyards extends mainly on the hillsides overlooking the Cher on the right bank of Theseus and common Monthou sur Cher. The exhibition is ideal: South-west to south-east, and the soils are characterized by clay-limestone soils and shallow silty clay with flints presence of so-called "Parakeets" in the region.
Les Mazelles Sauvignon
VARIETAL: Sauvignon Blanc
VINEYARD: Located in the Cher Valley; a tributary of the Loire - the estate covers 30 hectares in vine. Vineyards are situated on the right-bank hillsides of the Theseus river, with a south-west to south-east exposure.
SOIL: Characterized by clay-limestone and clay-siliceous soils, with pockets of flint over a base of limestone.
VINIFICATION: Grapes are gently pressed into gravity fed, temperature controlled tanks - where the juice settles between 24 - 72 hours before fermentation. Fermentation occurs by indigenous yeasts, and occurs on the lees.