A beautiful yellow gold wine which is fermented and aged in oak barrels for 8 months. The wine is elegant and complex that is both floral and fruity with notes of wild honey with a rounded and long finish. The oak lends good structure.

Chateau de la Bonneliere has been in the Plouzeau family almost continuously since 1846. Although at one point they had to sell it Pierre Plouzeau (father of the current owner) was able to buy it back in 1980 and restore it to its former glory.

In 2000 Marc Plouzeau took over the estate, converted in to organic farming and expanded it from 12 to 30 hectares. All of Plouzeau's wines are aged in their cellars which were dug under the fortress of Chinon in the 10th century. This Fortress was later Richard the Lionheart's Castle. The cellars are the perfect place for ageing the reds from Chateau de la Bonneliere. The wines mature from between 12 to 24 months in 500 ltr barrels known as demi-muids. The organic farming methods centre around the mineral content of the soils as well as plant based treatments using sprays made up from nettles, horsetail and comfrey.