This cuvée takes its name from the Abbey of Ronceray in Angers, which once claimed the rights to a quarter of the best wine made from the vineyards known today as Quarts-de-Chaume. This quarter share would go on to become the name of the Loire Valley’s only grand cru, but one relatively obscure due to the small fact that it can only be used for sweet wines. Fascinating history aside, Ronceray does come from those original slopes long ago recognized by the cloistered Angevin nuns for their superior quality but deliberately made as a dry wine. This proves that a terroir, known for decadently sweet wines, can express that same decadence when rendered in a dry version.
- Jon-David Headrick
