Description
A herd of cows produces compost for the vines. A herd of sheep eats the cover crop during the winter. Two hectares of old vines, also used in the production of new plants, are tented by the use of horses. Some blocks, since 3 years, haven’t received any copper or sulphur. The logic behind this approach is the quest to bring out the essential character of the soil (shist) and the microclimate (the estate overlooks the Loire), in order to obtain great originality in flavours, colours and aromas, and good ageing potential.
As we refuse clones, harvesting is carried out in 3 or 5 sessions to ensure perfect grape ripeness with some botrytis. In the cellar, we do virtually nothing apart from stirring the lees and pre-filtering. Vinification in wood entails, only a small proportion of new, barely toasted wood, so that the original flavours are not affected.
Our 3 wines: Coulée de Serrant, Savennières-Roche aux Moines and Savennières should be opened 12 to 24 hours ahead of tasting and served at 14°-15°C. / 57°-59°F. Once our Coulée de Serrant has been opened, it will improve for several days. Biodynamic since 1980. Demeter certification 1984. Ecocert certification 1987.
This Savennières is produced from the younger Chenin vines of the estate. With an average age of 20 years and planted in soils that are mainly schist (shale) with some clay, sand and quartz, the vines are the result of the selection massale process, whereby the cuttings are selected from the most prized vines in the vineyards to replant. Yields run 30-35 hl/hectare where 50hl are allowed in the appellation. Only indigenous yeasts are used and the wine is aged in both neutral oak barrels and vats.
