- FR
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…
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…
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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