Bourgueil day of thirst stone and rodolphe gauthier 2021 75 cl

Terroir and soils: Limestone tuffeau ground covered with a thin layer of clay.

Philosophy : Organic farming (Ecocert certified in 2000)

 Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.

Terroir and soils: Limestone tuffeau ground covered with a thin layer of clay.

Philosophy : Organic farming (Ecocert certified in 2000)

 Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.

Saumur Champigny Le Petit Saint Vincent 2021 75cl
Dominique Joseph

Cabernet Franc grape variety

In 1990, Dominique Joseph took the reins of the family farm, which extends over 12 hectares in the heart of the Saumur-Champigny appellation, perched on a hillside overlooking the Loire valley. Since then, the vineyard has been cultivated according to the principles of organic farming, demonstrating Dominique Joseph's commitment to environmentally friendly practices.

Terroir and soils:  Calcareous tuffeau soil covered with a thin layer of clay.

Philosophy :  Organic farming (Ecocert certified in 2000)

 Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.

ANJOU VILLAGES THE DREAMER 2018 THE BLACK FIEF 75CL

Grape variety: 50% Cabernet Franc, 50% Cabernet Sauvignon

Le Fief Noir is a 30ha Estate in the center of Anjou Noir, near Angers, in the commune of Saint-Lambert du Lattay.

Anjou Noir is a unique wine-growing region at the end of the East Armorican massif and in the northwest of Anjou. Noir, or “Black”, because of the stone that made up its basement: Le Schiste. Formed 30 million years ago, the Anjou Noir shale has offered an exceptional diversity of soil relief through its history and its transformation through the ages. This stone is structured in a laminated model, which constitutes an ideal terroir for viticulture. Indeed, the high number of cracks in the rock allows the vine to develop its roots inside. Thanks to this, the roots will be able to explore a wide space and drain a wide variety of minerals. We will find in the wine all the originality brought by the schist.

Anjou Noir is also the meeting of one of the great grape varieties, Chenin, with schist. A unique terroir follows a unique grape variety: the chenin takes all its depth, and expresses its richness and its potential. We find here the Anjou Blanc, definition of freshness and minerality as in the Coteaux du layon.

Le Fief Noir grows its grapes organically. Chenin, Cabernet and Grolleau grow on a rich terroir of great diversity. At Fief Noir, the terroir is the winemaker's priority. Choose the right grape variety according to the composition of the soil, work the soil to promote the development of the roots of the vine over the years, eliminate weeds that compete with the vine or contribute to the warming of the soil at the end of winter .


Vinification: maceration for one month in vats with indigenous yeasts. Aged in barrels (2/3) and in jars (1/3) for 12 months.

Saint Nicolas de Bourgueil La Croisée Domaine de la Cotelleraie 2022 75 cl

The Vallée family has been established for several centuries on the best wine-growing sites of Saint Nicolas de Bourgueil. Currently, four generations live in the village: the grandmother Denise Vallée Moreau, the father Claude Vallée and Gérald, the grandson and son. Bertille, Gérald's daughter, was born on the first day of that famous heatwave in August 2003. Gérald took over in 1997. The estate extends over 26 hectares shared between the gravels of the terrace, the siliceous limestones of the low hillside and the gravelly hills of the Loire Valley. This is where the vines of prestigious places flourish like: Les Mauguerets, La Cotelleraie, La Mineraie, Le Vau Jaumier, Les Perruches... The cultivation of vines is ancestral as evidenced by the numerous Gallo-Roman remains ( villas, Roman roads, amphorae). It evolves with man and with generations. In 2004 the manual harvest was carried out on the entire estate. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. In 2004 the manual harvest was carried out on the entire estate. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. In 2004 the manual harvest was carried out on the entire estate. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. in 2004 it was the turn of the old wine cellar: tuffeau stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. in 2004 it was the turn of the old wine cellar: tuffeau stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there.

Terroir and soils:  Calcareous tuffeau soil covered with a thin layer of clay.

Philosophy :  Organic farming (Ecocert certified in 2000)

 Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.

Saint Martin Tower. It was in 1988 that Betrand MONCHIN embarked on the wine adventure in Menetou Salon, where his grandfather was already producing wine before the war. The plots, well established on the heights of the village of Morogues, consist of 10 hectares of Sauvignon and 7 hectares of Pinot. For almost 30 years now, Bertrand MINCHIN has been making the most of this magnificent Kimmeridgian terroir. Everything is done in the vines to produce the finest grapes: plowing, composts, control of vegetative balance, control of yields and respect for the 'environment (area labeled High Environmental Value).

A large part of the vineyard is harvested manually, to vinify each plot separately. It is in a perfectly equipped cellar (sorting table, carpets, thermoregulated vats, wooden vats, pneumatic presses, etc.) that he vinifies his grapes in a little interventionist way. The red ones cook a long time, are slightly drawn and dewatered manually. Whites undergo long pressing and ferment at controlled temperature.

Producer Domaine du Collier Antoine FOUCAULT

Winegrower in Chace

The Domaine du Collier was created in 1999 by Antoine Foucault and Caroline Boireau. Extending on the commune of Brézé, the vines of Antoine and Caroline occupy 6 ha approximately. Most of the estate is in Chenin for white wine and the other part in Cabernet Franc for reds.

The work of the vine is carried out in organic, without product of chemical treatment fertilizer or weed-killer, with a work of the grounds and plowing which makes descend the roots of the vine into the rock of tufa.

The harvest is manual and the vinification is done in barrels for two to three years in the cellar. It is only when the wine has decided that it is bottled and can finally be tasted.

Christine and Franck are listening to the vine, of his cycle. Inscribed in the heart of an environmentally friendly approach, work in the vineyard is very important in order to follow the natural balance of the plant.

The estate is managed in a sustainable way. All the soils are worked, no herbicides are used. Various methods are used to regulate production in order to optimize the quality of the grapes, such as grassing the vines, disbudding or green harvesting.

Valencay Rouge Les Saint-Lazare Le Claux Delorme 2020 75cl
DomainsMinchin