Le Clos du Tue Bœuf is a story that goes back several centuries… The first traces of this vineyard of eleven and a half acres (barely 6 hectares) located at a place called Tue-Bœuf, in Montils date back to Middle Ages. History tells us that the wines produced at Tue Bœuf were the delight of royal tables and that François 1er and Queen Claude were particularly attached to them. The precious wine is also mentioned during the reign of Henry III. Present in the Montils since the 15th century, the Puzelat (formerly "Puzelatz") could therefore have a link with this ancestral know-how ... Report or not, Jean-Marie and Thierry took their time to take over the Clos du Tue Bœuf. Both preferred to walk the vineyards, each on their own, in France and abroad, before returning to the family estate. Jean-Marie was the first to decide: after several years of experience in Champagne punctuated by travel, he took over the vineyard in 1990. Thierry waited a little longer. After pampering the vines of Saint-Emilion and Bandol and exiling himself for a while in Montreal, he returned to Les Montils in 1994. Since then, the Clos du Tue Bœuf has been the Puzelat brothers, Jean-Marie and Thierry. Le Clos du Tue Bœuf has the particularity of being located on a terroir composed of flint clay on Blois chalk on south-southeast slopes overlooking Beuvron. It was completely renewed in the 60's to highlight this particular terroir. Today, Clos du Tue Bœuf is 10 ha in AOC Cheverny in Montils and 4 ha in AOC Touraine in Monthou-sur-Bièvre. Isolated from other agricultural areas, the Tue Bœuf vines are inserted in a mosaic of fallow land and woods that maintain a balanced ecosystem. Because being a farmer means having an ecological responsibility, Jean-Marie and Thierry Puzelat converted the estate to organic viticulture in 1996. And because being a winemaker means offering unique and digestible wines, since 1994, the vinifications have been carried out without any wine-making device. The harvest is manual to sort and keep only healthy and ripe grapes. No input intervenes during the vinification. Only very low dose sulfites can be used for bottling. Conducted without the addition of yeast, the vinifications are quite long. Aging in barrels allows the wine to refine and settle naturally. Only wines aged in steel tanks can be slightly filtered. The wines aged in frustoconical vats and in barrels are bottled without filtration. Among the Puzelats, to make wine is to position oneself as an intermediary between the soil and the glass of wine. It is to enhance the diversity of plots. It is to imprint the character of the terroir and the vintage. It’s offering vintages that express the place where they come from and the climate that gave birth to them.