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Domaine de Montgilet SCEA

10 Chemin Montgilet, 49610 Juigne sur Loire
France
Telephone +33 2 41919048
Fax +33 2 41546425
montgilet@orange.fr

This company is co-exhibitor of
Food'Loire Chambre Régionale d'Agriculture des Pays de la Loire

Hall map

ProWein 2020 hall map (Hall 11): stand E95

Fairground map

ProWein 2020 fairground map: Hall 11

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  wines from Europe
  • 01.01.05  wines from France
  • 01.01.05.16  wines from Val de Loire/Centre

Our products

Product category: wines from Val de Loire/Centre

ANJOU ROUGE 2008-2009

Appellation :       
ANJOU ROUGE
Vintage :                 
2008 – 2009
Grappes :                
60 % cabernet franc and 40 % cabernet sauvignon
Terroir :                 
muddy clay on crude schist
Age of the vine :    
36 ans
Winemaking:           
The grapes are mechanically collected with full maturity to over maturity. The selection of the pieces between Anjou Rouge and Rosy is done according to maturity, of the high content in sugar of the grapes and the tasting of berries. We eliminate those the most marked by green pepper. No addition of yeast for the fermentation of musts.  Distending harvest and sorted on a mobile plate at the cellar. The macerations are led in stainless tanks with control of the temperatures of fermentation /maceration. The duration of maceration varies from 6 to 15 days according to quality of the raw material but always in the research of the best balance. The toping up are done with the pump or by the injection of filtered compressed air. The breeding is led by racking or bullage out of tank cement. In order to refine the tannins and to develop the fruit and greediness no filtration is made before the setting bottle.
Aging :                    
cement tank covered with sandstone squares
Analys : 
Alc. 12.09%vol, AT 3.38 g/l, PH 3.60
Tasting note :        
Inclined towards his glass, the amateur discovers an aromatic pallet of an astonishing freshness. With the fruity cherry notes, blackcurrant and of raspberry, interferes a floral key with pink and violet on a spiced bottom.  Offering in mouth a velvety attack, this year allures as well by its flexible character and round as by its smoothness and its delicacy.
Dish and wine :       
Fruity as of its youth, refreshing, this Anjou Rouge accompanies the best by the daily kitchen: pork-butchery, meats roasted, light potfuls, cheeses. Be useful enters it 13° and 14° when it is young and between 15° and 16°, after a few years of guards. It is always good to have a bottle of Anjou at home.

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Product category: wines from Val de Loire/Centre

ANJOU VILLAGES BRISSAC 2008

Appellation :       
ANJOU VILLAGES BRISSAC
Nom de la cuvée :
« Les Yvonnais »                   
Vintage :                   
2008                                                                 
Grappes :                  
100% cabernet franc                                       
Terroir :                   
Clay on grey schists                                         
Age of  wine :           
49 years old                                                     
Vineyard :                 
Same work than the other Anjou Villages Brissac.
Winemaking:             
No addition of yeast for the fermentation of musts. Manual vintage, éraflée and sorted on a mobile plate at the cellar. The macerations are led out of tanks stainless with control of the temperatures of fermentation enters 22 and 24°C. The duration of maceration varies from 15 to 30 days according to quality of the raw material but always in the research of the best balance. The topping up are done with the pump or by the injection of filtered compressed air. For these vintages, the wines are past out of barrels at the time of the racking. In this case, malo- lactic fermentations are done in  barrels. After fermentations, the aging continues in Barrels the blending between barrels are determined at the end of the spring which follows harvest: the wines left if necessary to continue the  ferments some before the bottling.
Aging :                      
Aged in barrel for 12 months. We have 1/3 of barrels of a wine, 1/3 of two wines and the last third of 3 wines. Our will to vinify in barrel, is not to extract the tannin from wood but to reach the natural oxidation of the tannins by the barrel with those of the cabernet in order to round these Anjou Brissac Villages of it. The tannins are rounded and bring greediness to these Anjou Villages Brissac.
Analys :                    
Alc. 12.19, AT 3.87, pH 3.63                              
Tasting note :           
Complex wine with the concentrated spice and ripe black bay flavours which of share its tannins fine remains long stops some and flexible with the palate.
Dish and Wine :        
dishes containing game or of red meats, cheese plate…

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Product category: wines from Val de Loire/Centre

ARDOISIER

Appellation :
Vin de Table rouge
Name of the wine :
ARDOISIER
Vintage : 
Cabernet and Grolleau
Terroir :
Clay on schist.
Age of the vine 
42 years old
Winemaking :
Blend of vintage of red of cabernet and grolleau. The grapes macerate out of tank stainless during ten days to especially extract the fruit and the tannins without excess. The wine makes its second malolactic fermentation. The Ardoisier is champagnized with St Hilaire St Florent like one Creaming of the Loire.
Tasting note :
Red fruit noses amplified by the effervescence of the wine. The rather full mouth is delicate with a sweetened final. The bubbles are fine and subtle.
Dish and wine :
With aperitif accompanying by hot prunes coated with a fine slice of bacon. On cutters with the wines: the bubbles go up among the cutters: it is a pretty spectacle, the cutters are instilled! All other red fruit desserts.

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Product category: wines from Val de Loire/Centre

ANJOU GAMAY

Appellation :       
ANJOU GAMAY
Vintage :             
2009
Grapes :             
100% gamay
Terroir :            
Clay on blue slits
Age of  wine :     
46 years old
Vineyard :           
Short size, trained and grassed vine, ploughing at the end of the winter. unleaving in July. Manual harvest in case of 25 kgs.
Winemaking :       
harvested the 11 of September with level of alcohol of 13%;
our Anjou Gamay is vinified in carbonic maceration of beaujolais wine type then alcoholic fermentation continues out of tank, connected by malolactic fermentation. At the time of pressing, we separate to the maximum the juices to make an assembly of the aromatic tanks and greediest. The selections of the least interesting juices are marketed in Bag in Box.
Aging :               
Tank
Analys :              
Alc. 14%, AT 3.04, pH 3.53
Tasting note :     
Wine of thirst, light and fruity. Anjou Gamay is a wine with drinking in its youth, maximum in the year
Dish and wine :    
To be useful fresh between 8° and 10°, it as well accompanies the dishes by fish as the white meats and the roasted meats, the quiches, the salted tarts, the laminated ones. Excel on the pork-butcheries.

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Product category: wines from Val de Loire/Centre

CABERNET D’ANJOU

Appellation :       
CABERNET D’ANJOU
Vintage :             
2010
Grappes :           
50% cabernet franc 50% cabernet sauvignon
Terroir :            
Clay on blue schist
Age of the vine : 
45 years old
Vineyard :          
Short pruning, labour at the end of winter. Green harvest and mechanic harvest.
Winemaking :      
One part of the berries is pressed after 12 days of maceration and the other is obtained after one night of maceration.
Aging :               
Tank
Analys :              
Alc. 11.36%, AT 4.06,  pH 3.22, residual sugar : 34.4 g/l.
Tasting note :     
This wine gives a sensation of strawberry, the final is light and fresh.
Dish and wine :    
served chill the Cabernet d’Anjou will be ideal before lunch or with a dessert.

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Product category: wines from Val de Loire/Centre

ANJOU BLANC 2008-2009

Appellation :       
ANJOU BLANC
Vintage :             
2008 – 2009
Grappes :           
100% chenin
Terroir :            
Wine resulting from a third of a piece of chenin not classified in Slopes of Aubance, the remainder coming from pieces classified in Côteaux of Aubance. Clay on gray schists
Winemaking :      
This wine comes from a hand picking, we pass 2 to 3 times in the vine. We wish in the harvest a balance between the noble rot and the berries gold yellow.  The pneumatic press allow us to extract the best juice as possible . The fermentation is followed by a malolactic fermentation.
Aging :               
The wine mature in oak barrel then we put the wine (June) in tank before the bottling.
Analys :              
Alc. 14.56%, AT 5.64, pH 3.30, residual sugar : 2.1 grs/l
Tasting note :     
Tender dryness, this white Anjou is illustrated as much by its freshness as by an astonishing aromatic smoothness. This one is dominated by white fruit flavours, the marsh mallow, the paste of mirabelle plum, wood is essential then at the same time as crystallized apricot.
Dis hand wine :    
This wine will be ideal with the fish, or the white meat.

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Product category: wines from Val de Loire/Centre

Les Trois Schistes

Appellation :       
COTEAUX DE L’AUBANCE
Name of the wine :
« Les Trois Schistes »
Vintage :             
2009
Grappes :           
100% chenin
Terroir :            
This wine comes from the three terroir of Aubance
Winemaking :      
The 3 schistes is the result of several selection picked on the three noble terroir of our estate. The roted harvest had a potential in alcohol of 22.7% on the vine. The bunches or the part of bunches, have been hand picked in 25 kg bucket, in order to avoid every alteration. The press is slow and long , we don’t add enzyme, sugar, or yeast. This wine has made its fermentation in oak barrel.
Aging :               
Oak barrel aged from 2 to 6 years old.
Analys :              
Alc. 11, AT 4.02, pH 3.56, residual sugar : 167.6 grs/l
Tasting note :     
In its youth, this wine shows a yellow colour with gold reflect. , this wine offers all a rich bouquet of fruit. Marmalade of quince, apricot, passion fruit, and pine apple, then in mouth we remark a honey touch, and citrus.  This wine is a perfect expression of the terroir  all in elegance, freshness, mellow, and delicate in mouth, are the mains characteristics of the 3 schistes. A perfect balance between, sweetness, acidity, and vivacity. This wine could age a very long time.
Dish and wine :    
Served between 10 to 12 degrees before lunch or with different dish as :  grease liver, apple pie, apricot pie…

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Product category: wines from Val de Loire/Centre

Le Clos Prieur

Appellation :       
COTEAUX DE L’AUBANCE
Name of the wine :
« Le Clos Prieur »
Available Vintage :    
2005, 2002, 2001
Grappes :                  
100% chenin
Terroir :                   
Vintage resulting only from the piece of le Clos Prieur, on schists crimsons and sandy shales
Production :                
745 en 50cl, 830 en 50 cl, 1 200 50cl
Winemaking :            
The vintage “Le Clos Prieur” is the result of the best sorting of this piece. The quality of this sorting of noble rot must have a potential degree higher than 20% by volume, to leave this vintage.
After a slow and long pressing, with the vertical press, a light washing (decantation) is carried out without enzymes. This must fermented in barrel without addition of yeast. This vintage is not chaptalized.
Aging :                      
Aging in barrel from 1 to 4 wines, until the setting in bottle
Analys :
Alc. 11%, Alc. 11 %                                                                                                                                                                                                  AT : 3.71 grs/l,  AT : 3.3grs/l, AT: 6.30grs/l 
pH : 4.06, pH : 4.04, pH3.83
residual, residual,  residual
sugar : 273.6 grs/          sugar : 150.6 grs/l                   sugar : 190 grs/l
Tasting note :           
Soft attack, together on the marmalade fruit. Intense flavours of white flowers: ripe lime, acacia, fruits: pear, apricot, slightly honey and citrus fruits. Long finale taking again all the flavours of the nose. Warp of old but deep.
Dish and wine :         
To be useful between 10° and 12° with aperitif, on a blue cheese or quite simply for him even into digestive, in front of the chimney with a cigar for the amateurs.

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Product category: wines from Val de Loire/Centre

Cuvée Générique

Appellation :       
COTEAUX DE L’AUBANCE
Name of the wine :
« Cuvée Générique »
Vintage :             
2009
Grappes :           
100% chenin
Terroir :            
Comes from the three noble terroir of Aubance
Winemaking :      
This wine represent the selection lower in alcohol (14,5%). The berries are picked in bucket to be directly empty in the press without alteration. The fermentation is made in barrel for one part (50%), the other part in stainless steel vat.
Aging :               
Tank
Analys :              
Alc. 11%, Residual sugar : 92.8, PH 3.53 gr/l.
Tasting note :     
Colour yellow with gold reflect. Back to white flower smells, this wine offers all a rich bouquet of fruit. Marmalade of quince, apricot, passion fruit, and pine apple, then in mouth we remark a honey touch, and citrus.
Dish and wine :    
Ideal before lunch, this wine is the best friend of the grease liver, the dessert with white fruit.

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Product category: wines from Val de Loire/Centre

Vin de Pays du Val de Loire

Very widespread in the Loire, especially in Touraine and in the area centers, Sauvignon gives ripe and mineral wines on our Field.

Appellation :           
Vin de Pays du Val de Loire
Vintage :                 
2009
Grappes :                
100% sauvignon
Terroir :                 
Muddy Clay on blue schists, massive slater Angers Trélazé
Age of the vine :    
33 ans
Vineyard :               
This type of vine is cut with 2 times 4 eyes and is led as the remainder of the vineyard.
Winemaking :         
With the Field, it is collected mechanically. Pressing is pneumatic in order to extract the juices in smoothness without oxidation and too much bourbes. Must ferments out of tank at temperature controlled between 16° and 18°C to preserve all the flavours
Aging :                    
Stainless steel tank.
Analys :                   
Alc. 11.66, acidité totale : 3.06gr/l, pH 1.73,
Dish and Wine :      
Dry white aperitif wine to be continued on a dozen oysters to other shellfish. With not forgetting on goat’s milk cheeses. To be useful between 6° and 8°.

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About us

Company details

Above all, Domaine de Montgilet is a family story: from 3 years old to 75, everyone has his job to do! Soils’ diversity and richness give us the opportunity to produce a large range of wines: to each soil, a style of wine, to each wine, its soil..! From each gulp, discover our savoir-faire and prick up your ears : our wines will confide secrets of their origin to you…!

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