
11 3 8407 KM
The estate cultivates 17 hectares of vines and has been certified organic since 2020 and biodynamic (Demeter) since 2025. The grape varieties are primarily Chenin Blanc, but also include Menu Pineau (or Orbois), Cabernet Franc, and Grolleau. Most of the work is done in the vineyard, including gentle, short pruning and a focus on moderate yields (35 hl/ha), the development of agroforestry and animal traction, and the reintroduction of Menu Pineau, the second grape variety permitted in the Vouvray AOC alongside Chenin Blanc. All synthetic products are strictly prohibited, and we use only natural products: sulfur, copper in limited quantities, plant decoctions and infusions, and biodynamic preparations. We adapt cover cropping and treatment applications to the conditions of each vintage and simply want healthy vines planted on living soil, which allows us to obtain healthy, ripe and flavorful grapes.
The harvest is 100% manual for careful sorting and a more convivial atmosphere, we hire between 15 and 25 harvesters each year depending on the optimal pace of the harvest.
In the cellar, the same pursuit of natural winemaking is applied: gentle and slow pressing, very generous settling, and spontaneous fermentation (no additives). Each plot is vinified separately. Fermentation can take place in stainless steel tanks, in (fairly large and old) barrels, in concrete eggs, or in stoneware jars, depending on the terroir and the potential of each juice. Aging lasts a minimum of 18 months for single-vineyard wines. Sulfur is used only at bottling, in small doses and no more than necessary.
Our sole aim: to produce wines of character, reflecting their terroir and as close to nature as possible.
No rose wines at the moment.
No orange wines at the moment.
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