The estate is located in Haut-Nueil, a small hamlet planted with on a limestone mound, and attached to the in the village of Berrie. The leased vines are located at Montreuil-Bellay for Chenin blanc, Puy Notre Dame for Cabernets and Pineau d'Aunis. Grolleau Gris, Noir, and Gamay which are not managed by the estate, are as for them. them located around Thouars. The whole represents approximately 5.8 hectares.

The operating mode is entirely manual: pruning (yes, with manual pruners!), budding, rolling (not trimming), harvesting...etc. The soil work is carried out using animal traction, and the company has a quad bike to carry out the treatments. The latter may be composed of copper, sulfur or copper preparations. herbal.

In the cellar, no machine is used to set it up. apart from a pump for filling, racking and bottling. The harvest is harvested in crates, and fermentations take place spontaneously in troglodyte cellars. There is never any punching down, pumping over or other manipulation.

Information

Domain Name:
François Saint-Lô
Winemaker's Name:
François Saint-Lô
Country:
France
Region:
Loire Valley
Appellations:
Vin de France, Vin De France
Grape varieties:
Chenin Blanc, Chenin, Cabernet Franc, Gamay, Grolleau, Pineau d’Aunis, Cabernet franc, Grolleau gris

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Le domaine se situe au Haut-Nueil, un petit hameau plant&eacute; sur une butte de calcaire, et rattach&eacute; au village de Berrie. Les vignes en fermage sont situ&eacute;es &agrave; Montreuil-Bellay pour le Chenin blanc, au Puy notre Dame pour les Cabernets et le Pineau d'aunis. Le Grolleau Gris, Noir, et le Gamay qui ne sont pas g&eacute;r&eacute;s par le domaine, sont quant &agrave; eux situ&eacute;s aux alentours de Thouars. Le tout repr&eacute;sente environ 5,8 hectares.
Le mode de conduite est enti&egrave;rement manuel: taille (oui, au s&eacute;cateur manuel!), &eacute;bourgeonnage, enroulement (et non rognage), vendange...etc. Les travaux de sols sont effectu&eacute;s en traction animale, et l'entreprise poss&egrave;de un quad afin de mener les traitements. Ces derniers peuvent &ecirc;tre compos&eacute;s de cuivre, de soufre ou de pr&eacute;parations &agrave; base de plantes.
Au chai, aucune machine n'intervient mise &agrave; part une pompe pour l'entonnage, les soutirages et la mise en bouteille. La vendange est r&eacute;colt&eacute;e en caisse, et les fermentations se font spontan&eacute;ment en cave troglodytique. Il n'y a jamais de pigeage, remontage ou autre manipulation.

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