The viticultural practices carried out throughout the year aim to obtain healthy, ripe, and balanced grapes at harvest.
Vine pruning is adapted according to the grape variety and the desired wine. We use longer pruning for Crémants de Loire with a yield of 70 hl/ha, and shorter pruning for Coteaux du Layon (yield of 30 hl/ha).
In spring, bud removal is performed. This involves removing unwanted young shoots, keeping only those that will produce grapes.
During the same period, the vine’s growth is supported by trellising, which allows the plant to maintain a vertical position.
In summer, leaf removal is practiced, depending on the weather, to promote natural aeration of the grape bunches.
The first choice is the harvest date. It is determined by tasting the berries, which is the most appropriate way to assess the grapes’ ripeness level.
We thus evaluate different balances (sugar/acidity, for example), as well as the quality of the tannins, and the type and intensity of the aromas.
Depending on the terroir and the identity we wish to impart, each cuvée receives special attention: choice of plot and winemaking method.
Thus, different methods such as maceration, low-temperature fermentation, micro-oxygenation, and fermentation and aging in barrels may be used.
As a nod to the work of previous generations, we still use traditional concrete vats, which offer high thermal inertia and allow for significant energy savings. We also maintain the 16th-century historical cellar where we age our Coteaux du Layon and Anjou Villages in a temperature that remains almost constant.
Since the estate’s 100th anniversary, we have offered an Anjou Rouge Sans Sulfites (Anjou Red without Added Sulfites) called Cuvée Alexis, which, through its aromatic expression, brings us closer to the Cabernet Franc grape variety.
The elaboration of our wines requires ancestral expertise to achieve precise tastes, color, and aroma. We are fortunate to benefit from the experiences and knowledge of previous generations to offer exceptional wines.
