Historic estates and founders
Château de Fesles
- Bonnezeaux: successive passes through Chenin: For its sweet Bonnezeaux, Fesles harvests Chenin in several passes, taking only grapes that are sufficiently ripe and concentrated while the others remain on the vine. The wine is aged in 400-litre barrels.
- Concentration held by freshness: The château describes citrus peel and spice, with acidity balancing the sweet richness and supporting development in bottle.
- Gaston Lenôtre’s part in the history: The pastry chef had Château de Fesles restored in 1991. His name remains linked to this Anjou estate specialising in sweet wines.