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HISTORY
Its valleys and vineyards have been renowned in France and internationally for many years. Sancerre covers a total area of over 3,000 hectares, along the banks of the Loire. It is one of France’s historic vineyards, with the first references dating back to the 4th century in the writings of Pliny the Elder. The vineyards really took off in the 12th century thanks to the Augustinian monks of Saint Satur and the Counts of Sancerre.
Our Sancerre vineyard is made up of the following terroirs:
Terres blanches: clay-limestone soils derived from Kimmeridgian marl. Located on the western hills of Sancerre.
Caillottes: chalky soils, yellow and soft or white and compact, derived from Oxfordian limestone.
Silex: composed of flint, clay and siliceous conglomerates, found along the Loire and forming the hills to the east of the Sancerre region.
The estate owns 11.5 hectares in the communes of:
We produce Sancerre White, made from Sauvignon Blanc grapes, and Sancerre Red and Rosé from Pinot Noir grapes.
Just on the other side of the Loire, on the east bank, lies the Pouilly vineyard, which is also highly renowned. It covers a total of 1,350 hectares. There have been vines in the Pouilly sur Loire region since the 5th century with monks contributing to its renown from the 12th century.
The different terroirs making up our Pouilly-Fumé are as follows:
Calcaires de Villiers: sedimentary limestone deposits that line the eastern sector of the vineyards (locally known as “caillottes”).
Marnes à petites huîtres: clay-limestone soils that cover most of the vineyards (locally known as “terres blanches”).
Calacaires du Barrois: limestone pebbles generally larger than those in the “caillottes” of the Calcaires de Villiers. These soils are on the western side of the AOC area.
Siliceous clay: Mixture of sand and clay
The estate farms 9.30 hectares in the communes of:
Sauvignon Blanc is the only grape variety authorised for AOC Pouilly Fumé.
Back to the west bank of the Loire. Take the road to Bourges, 20 minutes from Sancerre, where you’ll find the Menetou-Salon vineyards.
The Menetou-Salon appellation covers a total surface area of 610 hectares and is enjoying a real boom in its reputation. Written records dating back to the 11th century already attest to the presence of vines, but the wines gained national renown when Jacques Coeur, the famous Royal Treasurer, fell in love with the area and acquired plots of vines and the Menetou-Salon Château in 1448.
The Menetou-Salon vineyards are mainly planted on limestone sediments, a terroir more commonly known as Kimmeridgian marl.
The estate farms 2.25 hectares in the communes of:
As with Sancerre wines, Menetou-Salon White is made from Sauvignon Blanc grapes, and the Red from Pinot Noir.
AGRICULTURE
All year round, as the seasons change, the vines require special attention. We have adapted our working methods to respect our environment as much as possible.
The vines gradually enter their rest period. When the leaves have fallen, it’s time to spread soil improvers (compost, manure, etc.), which feed the soil and micro-organisms and naturally rebalance the soil’s properties.
We also replace vines that have died or are no longer producing.
The vines are fully at rest and it’s time to prune. In 2 stages:
This is also when we spread fertilisers. We use organic and natural fertilisers, which respect the soil and its micro-organisms.
Through regular soil analysis we can choose the right fertilisers and reduce the quantities, so as not to overload the soil and subsoil with nitrogen compounds.
Once the winter work is finished, the fine weather returns and the vegetation reawakens. The buds swell and the first leaves appear: this is budburst. April is when late frosts can cause real problems.
As the weather warms up, weeds and other plants flourish too. They need to be controlled to prevent them invading the vines. We use mechanical tools (hoeing, ridging, etc.) and have prohibited chemical weed killers.
The leaves then continue to develop at high speed. In May and June we are back in the vineyards, de-budding, lifting, tying up.
At this time of year, the grapes are already starting to form and become visible. In June we can observe the flowering, which is very discreet, and gives off a subtle fragrance.
Vines are prone to numerous diseases and parasites, so it’s important to protect them with defence products. By studying the weather conditions, observing the vines on a regular basis and using appropriate equipment, we are now able to take precise, targeted action on each plot according to what is required.
In the summer, work in the vineyards continues with leaf removal and bunch thinning.
Vine protection is still ongoing, depending on the weather and the presence of pests and diseases, until August.
At the end of June/early July, the grapes begin to swell: this is the fruit set.
August then sees the start of veraison, when the grapes take on their final colour: black for the Pinot Noir and a strong yellow for the Sauvignons.
Then, finally, the grapes ripen through to harvest. During the ripening period, the grapes gradually lose their acidity, accumulate sugars and develop their colour and aromas.
When the grapes have reached optimum ripeness, the harvest begins…
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Historique
Le vignoble vallonné du Sancerrois est réputé en France et à l’international depuis de nombreuses années. Il s’étend sur une surface totale de plus de 3 000 hectares, au bord de la Loire. Il s’agit d’un vignoble historique de France, puisque l’on retrouve les premières traces à partir du IVe siècle dans les écrits de Pline l’Ancien. Le vignoble connaitra un véritable essor au XIIe siècle grâce aux moines Augustins de Saint Satur et aux Comtes de Sancerre.
Notre vignoble de Sancerre est composé des terroirs suivants :
Terres blanches : sols argilo-calcaires issus de marnes kimméridgiennes. Ils sont situés sur les collines les plus à l’ouest du Sancerrois.
Caillottes : sols crayeux, jaunes et tendres ou blancs et compacts, issus de calcaires oxfordiens.
Silex : composés de silex, d’argiles et de conglomérats siliceux, ces sols bordent la Loire et forment les collines situées à l’est du Sancerrois.
Le Domaine possède 11,5 hectares sur les communes de :
• Menetou-Râtel
• Ménétréol-sous-Sancerre
• Sury-en-Vaux
• Veaugues
• Verdigny
• Vinon
Nous y produisons du Sancerre Blanc, élaboré à partir du cépage Sauvignon Blanc, et les Sancerres Rouge et Rosé à partir du Pinot Noir.
Historique
Retournons à présent sur la rive Ouest de la Loire. En prenant la route de Bourges, à 20 minutes de Sancerre, se trouve le Vignoble de Menetou-Salon.
L’appellation Menetou-Salon s’étend sur une surface totale de 610 hectares et jouit d’une renommée en pleine expansion. Des écrits datant du XIe attestent déjà de la présence des vignes, mais les vins connaîtront une renommée nationale lorsque le célèbre Argentier Royal Jacques Cœur qui, séduit par le vignoble, fera l’acquisition de parcelles de vignes et du Château de Menetou-Salon en 1448.
Le vignoble de Menetou-Salon est principalement planté sur des sédiments calcaires, terroir appelé plus communément Marnes kimméridgiennes.
Le Domaine exploite 2,25 hectares sur les communes de :
Comme pour les vins de Sancerre, le Menetou-Salon Blanc est élaboré à partir de raisin Sauvignon blanc, et le Rouge à partir du Pinot Noir.
Historique
Juste de l’autre côté de la Loire, sur la rive Est, se situe le vignoble de Pouilly, qui connaît également une grande renommée. Il s’étend au total sur 1 350 hectares. Nous retrouvons des vignes dans la région de Pouilly sur Loire à partir du Ve siècle, et les moines ont également participés à sa renommée au XIIe siècle.
Les différents terroirs composant notre Pouilly-Fumé sont les suivants :
Calcaires de Villiers : dépôts sédimentaires calcaires qui bordent la partie est du vignoble (localement appelés “caillottes”).
Marnes à petites huîtres : sols argilo-calcaires qui couvrent la plus grande partie du vignoble (localement appelés “terres blanches”).
Calcaires du Barrois : cailloux de calcaire généralement plus gros que ceux des calcaires de Villiers (caillottes). On les trouve sur la bordure ouest de l’aire AOC.
Argilo-siliceux : Mélange de sable et d’argile
Le Domaine exploite 9,30 hectares sur les communes de :
Le cépage est le Sauvignon blanc, le seul autorisé pour produire l’AOC Pouilly Fumé.
L'AGRICULTURE
La vigne entre progressivement dans son repos végétatif. Lorsque les feuilles sont tombées, le moment est venu d’épandre les amendements (compost, fumier, …), qui permettent de nourrir le sol et les micro-organismes, et de rééquilibrer naturellement les propriétés du sol.
Nous remplaçons également les pieds de vigne morts ou qui ne produisent plus.
L'agriculture
Une fois les travaux d’hiver terminés, arrivent les beaux jours et le réveil de la végétation. Les bourgeons gonflent, puis les premières feuilles viennent se montrer : c’est le débourrement. Nous sommes en avril, et c’est à partir de ce moment-là que les gelées tardives deviennent redoutables.
Avec les beaux jours, les herbes et autres plantes commencent à se développer également. Il faut alors les contrôler afin qu’elles n’envahissent pas les vignes. Nous choisissons dans ce combat les outils mécaniques (binage, buttage, …) et avons bannit le désherbage chimique.
Les feuilles continueront ensuite de se développer à grande vitesse, et au mois de mai vont débuter les travaux en vert qui se poursuivront en juin : ébourgeonnage, relevage, accolage.
A cette période, les raisins commencent déjà à se former et commencent à être visibles. En juin nous pouvons observer la floraison, qui est très discrète, et dégage un parfum subtil.
Les vignes sont sujettes à de nombreuses maladies et parasites, il s’agira donc de les protéger via des produits de défenses. En étudiant les conditions météorologiques, en observant très régulièrement les vignes et en utilisant un matériel adapté, nous pouvons aujourd’hui agir au plus juste et de façon ciblée sur chaque parcelle en fonction des besoins.
L'agriculture
La vigne est en repos végétatif, c’est à présent la période de la taille. En 2 étapes :
C’est également la période pendant laquelle on épand les engrais. Nous choisissons des engrais organiques et naturels, qui sont plus respectueux des sols et de leurs microorganismes.
À l’aide d’analyses de sols régulières, nous pouvons choisir les engrais de la façon la plus juste, et en diminuer les quantités, afin de ne pas charger les sols et les sous-sols en composés azotés.
L'agriculture
L’été, les travaux dans les vignes se poursuivent avec le curetage et les vendanges en vert.
La protections des vignes se maintient également suivant la météo et la présence de maladies/parasites jusqu’au mois d’août.
Fin juin/début juillet, les raisins vont voir leurs grains grossir : c’est la nouaison.
En août débute ensuite la véraison, phase où le raisin prend sa couleur définitive : noire pour les Pinots Noirs, et une couleur plus jaune pour les Sauvignons.
Arrive ensuite la maturation du raisin, qui durera jusqu’à la vendange. Pendant cette période, les grains vont progressivement perdre leur acidité, accumuler les sucres et développer leur couleur et leurs arômes.
Lorsque le raisin est arrivé à la maturité optimale, débuteront alors les vendanges…
HISTORY
Its valleys and vineyards have been renowned in France and internationally for many years. Sancerre covers a total area of over 3,000 hectares, along the banks of the Loire. It is one of France’s historic vineyards, with the first references dating back to the 4th century in the writings of Pliny the Elder. The vineyards really took off in the 12th century thanks to the Augustinian monks of Saint Satur and the Counts of Sancerre.
Our Sancerre vineyard is made up of the following terroirs:
Terres blanches: clay-limestone soils derived from Kimmeridgian marl. Located on the western hills of Sancerre.
Caillottes: chalky soils, yellow and soft or white and compact, derived from Oxfordian limestone.
Silex: composed of flint, clay and siliceous conglomerates, found along the Loire and forming the hills to the east of the Sancerre region.
The estate owns 11.5 hectares in the communes of:
We produce Sancerre White, made from Sauvignon Blanc grapes, and Sancerre Red and Rosé from Pinot Noir grapes.
HISTORY
Back to the west bank of the Loire. Take the road to Bourges, 20 minutes from Sancerre, where you’ll find the Menetou-Salon vineyards.
The Menetou-Salon appellation covers a total surface area of 610 hectares and is enjoying a real boom in its reputation. Written records dating back to the 11th century already attest to the presence of vines, but the wines gained national renown when Jacques Coeur, the famous Royal Treasurer, fell in love with the area and acquired plots of vines and the Menetou-Salon Château in 1448.
The Menetou-Salon vineyards are mainly planted on limestone sediments, a terroir more commonly known as Kimmeridgian marl.
The estate farms 2.25 hectares in the communes of:
As with Sancerre wines, Menetou-Salon White is made from Sauvignon Blanc grapes, and the Red from Pinot Noir.
HISTORY
Just on the other side of the Loire, on the east bank, lies the Pouilly vineyard, which is also highly renowned. It covers a total of 1,350 hectares. There have been vines in the Pouilly sur Loire region since the 5th century with monks contributing to its renown from the 12th century.
The different terroirs making up our Pouilly-Fumé are as follows:
Calcaires de Villiers: sedimentary limestone deposits that line the eastern sector of the vineyards (locally known as “caillottes”).
Marnes à petites huîtres: clay-limestone soils that cover most of the vineyards (locally known as “terres blanches”).
Calacaires du Barrois: limestone pebbles generally larger than those in the “caillottes” of the Calcaires de Villiers. These soils are on the western side of the AOC area.
Siliceous clay: Mixture of sand and clay
The estate farms 9.30 hectares in the communes of:
Sauvignon Blanc is the only grape variety authorised for AOC Pouilly Fumé.
AGRICULTURE
The vines gradually enter their rest period. When the leaves have fallen, it’s time to spread soil improvers (compost, manure, etc.), which feed the soil and micro-organisms and naturally rebalance the soil’s properties. We also replace vines that have died or are no longer producing.AGRICULTURE
Once the winter work is finished, the fine weather returns and the vegetation reawakens. The buds swell and the first leaves appear: this is budburst. April is when late frosts can cause real problems.
As the weather warms up, weeds and other plants flourish too. They need to be controlled to prevent them invading the vines. We use mechanical tools (hoeing, ridging, etc.) and have prohibited chemical weed killers.
The leaves then continue to develop at high speed. In May and June we are back in the vineyards, de-budding, lifting, tying up.
At this time of year, the grapes are already starting to form and become visible. In June we can observe the flowering, which is very discreet, and gives off a subtle fragrance.
Vines are prone to numerous diseases and parasites, so it’s important to protect them with defence products. By studying the weather conditions, observing the vines on a regular basis and using appropriate equipment, we are now able to take precise, targeted action on each plot according to what is required.
AGRICULTURE
The vines are fully at rest and it’s time to prune. In 2 stages:
This is also when we spread fertilisers. We use organic and natural fertilisers, which respect the soil and its micro-organisms.
Through regular soil analysis we can choose the right fertilisers and reduce the quantities, so as not to overload the soil and subsoil with nitrogen compounds.
AGRICULTURE
In the summer, work in the vineyards continues with leaf removal and bunch thinning.
Vine protection is still ongoing, depending on the weather and the presence of pests and diseases, until August.
At the end of June/early July, the grapes begin to swell: this is the fruit set.
August then sees the start of veraison, when the grapes take on their final colour: black for the Pinot Noir and a strong yellow for the Sauvignons.
Then, finally, the grapes ripen through to harvest. During the ripening period, the grapes gradually lose their acidity, accumulate sugars and develop their colour and aromas.
When the grapes have reached optimum ripeness, the harvest begins…
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