– THE DOMAIN

Savennières… a sumptuous terroir on the banks of the Loire, south of Angers, a setting of light and nature for Chenin Blanc grapes. This is where it is. that I chose to work the vineyard with the ambition of producing beautifully expressive wines while respecting the fragile natural balance of flora and fauna. In 2000, I took over a magnificent plot in AOC Savennières on altered schist terroirs facing due south... without vines. I then embarked on a patient project of recreating a vineyard. I plant my first vines, gradually take over a few pretty plots, separate myself from others at a later date. the continuation of successive spring frosts 2016,2017... The life of a winegrower is not a long, quiet river. Today I am developing 4.5 hectares of vines. Savennières. Your head always in the stars, but your feet in your boots, firmly anchored on dry land.

– ETHICS

Wine, certainly, is not part of the “fundamental” needs. Neither do literature, philosophy, music, the contemplation of a flower, an insect, a landscape… Though? Taking the time to taste alone, patiently, a beautiful, well-made nectar opens infinite spaces of meditation. It can enlighten even the most twisted minds - however up to a point. the limit of moderation. Shared between friends, it releases the potential for enthusiasm and conviviality. concentrated in a simple glass bottle. But to get to that point; For this purpose, the gestation is long... And yet, the working philosophy is simple: to accompany the work of nature to produce balanced and authentic wines, which express the typicality of the wine. of the field through specific practices and know-how adapted to your needs. each vintage.

- WORK

In the vineyards It is about maintaining and developing ecosystems, in the soil and in the atmosphere, which are complex and often full of mysteries. The winegrower is only the conductor of a mineral, plant, animal and human ensemble which plays the score of a place which he must absorb deeply. The approach requires a lot of work in the vines to allow the exuberant foliage of the vine and its growth. its grapes to nourish themselves with the light and heat of the sun. It requires channeling the abundance of life that explodes in the plots in spring, always seeking the balances most conducive to the harmonious development of the vine and its fruits. It's not always easy, and the grass sometimes grows quickly...

The fundamental intention is to strengthen the life of the soil by superficial work of the land, by sowing a variety of winter plants, and by excluding any chemical product or fertilizer (Organic Agriculture Certification since 2011). The use of macerations or herbal teas from plants (nettle, horsetail, meadowsweet, yarrow, comfrey...), mother tinctures (arnica, calendula), biodynamic preparations, copper and sulfur à moderate dose, and sometimes essential oils at high doses. almost homeopathic dose (citrus, tea tree), helps maintain the vines in full vitality. The harvest is exclusively harvested at the same time. hand made in several qualitative sorts, 2 to 100%. 4 depending on the vintage. And the yields are limited to allow a natural concentration of the material in the fruits.

In the cellar It is a question of continuing the spirit of the work undertaken in the cellar. à the vine: The grapes are pressed slowly in a pneumatic press (4 to 12 hours) without recesses. The juices are carefully selected, and only the first juices drained and at the end of the press are naturally settled. The juices of “heart of press” directly join the oak barrels, stoneware amphorae, demijohns and terracotta jars for certain confidential vintages, or even small vats. Fermentations take place naturally, using native yeasts which guarantee the reflection of the terroirs. No addition of sugar or inputs are involved in the winemaking and aging, at any time. with the exception of small quantities of volcanic sulfur.