A family estate for several generations, Gaelle and Eric (brother and sister) today manage 32 hectares southwest of Nantes, in AOP Muscadet Côtes de Grand Lieu. It was in 2006 that Eric took over from his father Gérard and converted the vineyard to organic farming. Gaelle, for her part, left IT in 2008 to join the family business. She is the head of the commercial and administrative division.

AN EXTRAORDINARY LOCATION

It is in an oceanic atmosphere, marked by water, that the Côtes de Grand Lieu AOC evolves. Bordered by the Atlantic coast, Lake Grand Lieu ( 2nd largest winter lake in Europe) and the Loire, it is quite natural that the wines transcribe these fresh and saline characters, unique in Muscadet.

TERROIRS AND GRAPES

The estate's plot covers 3 main types of soil:

• Light soils around the estate, on metamorphic rock rich in silica (serpentinites, eclogites, etc.)
• Granites and gneisses on a plot located 2 kilometers west of the estate
• Gravels rolled over sand and fine silt at Saint Colomban (3 kilometers away)

If historically the majority of grape varieties are Melon B (Muscadet grape variety) and Folle blanche (Gros Plan grape variety), Gérard, taking advantage of the diversity of our terroirs, has also planted Chardonnay and Pinot Noir. Eric and Gaelle wishing to perpetuate this “tradition” brought the Groleau rouge and the Pineau d’Aunis. Another grape variety, atypical to say the least, has been present at the estate and in Saint Philbert since the 19th century. Sauvignon gris, also called Fié gris, has long been neglected in favor of Melon B. sensitive to its history and its surprising aromas, we decided to replant it in 2016.

COMMITMENTS

The Chevalier family has always been sensitive to the environment. The treatments and work in the vineyard are organized according to the lunar calendar, herbal mixtures are made and the majority of the grapes are harvested by hand (preserves the vines and the juices, and confirms, vintage after vintage, the finesse sought in their wines). Fruit trees are regularly planted near the plots to promote biodiversity. (1.5 hectares of orchards and groves to date). From 2014, the grass cover is natural. In 2016, the conversion to organic farming across the entire vineyard seemed inevitable to them.

In the cellar, naturalness reigns supreme! The yeasts are indigenous. They encourage the start of spontaneous fermentation. Gravity is preferred for the flow of musts and juices. The sulphites are dosed with rigor and accuracy, to keep as much of a reflection of their terroirs as possible.