Domaine Clos de l’Epinay

The estate, 17 ha of Chenin and 1 ha of red grape varieties, is located at the end of the first slope of Vouvray.

The vines benefit from numerous different slope orientations, allowing for subtle variations in the terroir. We have thus defined 10 terroirs, each with its own winemaking process. Clay and limestone form the common thread between these terroirs.

The estate is certified organic (AB). This first step is followed by a commitment and concrete actions to promote biodiversity. A living wine begins with a living environment. Recently, we planted 350 meters of hedgerow and 65 hardy, native fruit trees with this goal in mind. Our driving force is to work in harmony with nature, passionately fostering balanced soils and vines that will produce balanced wines. Working our vines according to their terroir and microclimate is a cornerstone of both our viticultural and winemaking practices. All grapes are harvested by hand when fully ripe.

In the cellar, we intervene minimally, allowing the terroir and vintage to define the personality of our wines. We work gently with the laws of physics and biochemistry, without resorting to gimmicks. Fermentation begins with starter cultures prepared by us and carefully monitored under a microscope. "Aging" is the dictionary word, but we guide our wines rather than simply "aging" them. Some prefer oak barrels, others concrete tanks. We let our wines choose, ensuring that the containers promote life without imparting their influence. Bottling is carried out by a specialist who has mastered this sulfur-free process. This final step, like all the others, is performed with careful consideration of numerous factors, including atmospheric pressure and the lunar cycle.