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Une et Mille Nuit Blanc 2016


Une et Mille Nuit Blanc 2016


Pic what??!!

The latest London fad appears to be for the little known Piquepoul grape which this wine has in abundance although of course, Marc Valette has been growing and using it for many years.  Even less well know is the complimentary Bourboulenc grape that matches it so well to deliver a wonderful fruity apple based experience right through to the powerful and pleasant aftertaste.

A young fresh wine that is full and rounded with wonderful fruity flavours and nose of citrus and apple. The Une et Mille Nuits wines are all excellent and pleasurable and this white is no exception. It is to be drunk young, especially in the summer, in large gulps in order to benefit from the healthy, ripe grapes which convey the taste of the domain having been nurtured with great respect for the land on which it is grown.

In French Marc says “Qui peut le plus peut le moins”.  This is notoriously difficult to tranlate to english as a phrase but essentially says that if you can do great things successfully, you can do simple things successfully.  This complex wine cannot be called simple as it matches the complexity of his other wines and is definitely worth a try.


Partner: Canet-Valette
Vintage: 2016
Tasting Notes:
Dark straw in colour with a complex nose of citrus fruit flowers, quince and apple.  Wonderfully fresh palate full of fruit and a full and rounded sense in the mouth.  After taste of apple is both resonant and pleasant.
Classification: Vin de France from St Chinian (Certified Bio Wine by Ecocert, France)
Grape: Piquepoul 75%, Bourboulenc 25%
Strength: 13%
Serve at: 4°C – 10°C
Serve with:  Omelette of asparagus, lamb in mushroom cream sauce, red mullet, sea bream, white meats, salads, hors d’oeuvres as an aperitif.  A very flexible wine.
Soil: Chalky clay with the vignes on south facing slopes at 150 metre altitude
Yield: 25 hectolitres/hectare
Cultivation: Bio certified production (5 inspections per year) with zero chemical intervention and based on traditional manual methods without machinery partly due to the terroir slopes.  Manual pruning and harvesting.
Vinification: Pressed fruit macerated in steel tanks for only 15 days before 6 months fermentation in steel tanks.  Fined and filtered prior to bottling.


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