Cellar

 Both oenologists, we firstly learned precision and finesse of Burgundian winemaking. Some vinifications in France (Burgundy, Loire valley) and overseas (USA, Canada, New Zealand) have developed our knowledge, our skills before falling in love with Anjou region.

    Maturity controls we realize before harvest combined with sortings on the plot make us pick grapes with perfect maturity and very high quality, keeping a lot of freshness.
   We perform a smooth and long pressing to preserve the integrity of our 100% hand-harvested grapes.

   The purpose of our cellar work is to enhance the expression of our terroirs for each grape variety and each appellation. Every vintage is different, so we have to adapt to take full advantage of organoleptic profile of our grapes.
   According to the same philosophy followed in vineyard, it means winemaking with few operations and a low use of oenological products.
   With vinification temperature control, our fermentation are slow, producing better aromatic complexity. The use of cold allows also us to limit sulfites to a low level in our wines.

   Our ageings are mainly on lees and quite long (generally 8 to 10 months), in tanks or in barrels depending on cuvees, giving our wines balance, complexity and roundness.

   Our Crémants de Loire are completely produced at the cellar (bottling, ageing on laths, disgorgement, dosage) providing us a total control and a lot of precision on the whole process.