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Michelin Star Wine
Low Sulphite Vegan
Romorantin Domaine de Veilloux - Buon Vino Biodynamic Wines
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Romorantin Domaine de Veilloux 2018

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Availability: 7 In stock


Additional Information

Recommended Michelin Star Wine
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Producer Domaine de Veilloux
Vintage 2018
Wine Type Dry White Wine
Wine Style Medium bodied
Grape Blend 50% Sauvignon Blanc, 50% Menu Pineau
Alcohol 13% abv
Terroir clay with sand and flint
Total Sulphur Level 50 mg/l
Maturation in old oak barrels for up to one year
Ageing Potential 2014 drinking very well at present but will age another 5 years very well!
Production Detail Biodynamic
Natural Features Low Sulphite (Sulphur), Vegan, Unfined, Oxidative Notes, Unfiltered


Romorantin Domaine de Veilloux, Biodynamic wine, Loire White, Rare Grape, herbaceous, savoury, tense, delicious. This is one our favourite grapes from the Loire, lesser known and yet now carving out its own reputation for saline, savoury white wines of complexity and style. Romorantin is a natural wine lover's grape variety, not for those of the crispy fruity school of white wines, this is much more interesting. With pate's and terrines, cheeses caked in herbs, or slow cooked meat dishes, corn fed chicken, mushrooms etc, actually this wine is so great, it goes with everything.

Based in Fougères sur Bièvre, Domaine de Veilloux is a family owned estate of 20 hectares of vineyards. The original domaine dates back to the 18th century when they produced all kinds of agricultural products like cereal and livestock as well as vines. Today, Domaine de Veilloux is owned by Michel and Silviane Quenioux with their son Arnaud working in the vineyards. The estate is managed according to natural principles using local grape varieties like Menu Pineau, Sauvignon Blanc, and Gamay. The soils are mainly made of clay but there are subtle differences in each plot which influence the final wine. Whilst their wines are delightful in youth, they will benefit from a bit of time to reach their full potential and even the whites are best at 5-10 years of age.

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