Our Wines
MONT
ANJOU BLANC
Produced from 100% Chenin grapes. Harvested in several consecutive pickings, just like the moelleux, but selecting only the golden ripe grapes without any botrytis.
Fermentation in oak barrels of 2 to 5 years, without addition of yeast or sugar.
Kept on fine lees for 12 months.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.
2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2011
ENCLOS - CLOS
ANJOU BLANC
Produced of 100% Chenin grapes, the cuvee " Le Clos " has been harvested and fermented in the same way as " Les Monts ".
It is an assembly of our best parcels, which are also those with the thinnest claylayer. The proximity of the bedcrock results in a wine expressing more minerality still.
Fermentation in oak barrels of 2 to 5 years, without addition of yeast or sugar.
Kept on fine lees for 12 months.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.
2019 2017 2015 2014 2013 2012 2010
SAINT MARTIN
ANJOU BLANC
This particular "cuvee", enters in the project of the creation of the "CRU" designations for dry white Anjou wines.
The grapes are mostly harvested in the vines of the "Clos de Juchepie", and consequently these wines do have the same characteristics.
Vinified in exact the same way as the others dry whites, but for "Saint Martin" we use only barrels of maximum 3 wines.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.
JARRE
ANJOU BLANC
A dry Anjou, produced of 100% Chenin grapes. Harvested and fermented in the same way as the two previous" cuvées", but in an earthware jar. That is why this wine has a cristalline dimension, without any influence of oak.
Fermentation without addition of yeast or sugar.
Kept on fine lees for 12 months.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.
PARADIS
ANJOU BLANC
A dry Anjou, produced of 100% Chenin grapes. Harvested from our oldest vines, 60 to over a 100 years old. Fermented in new oak casks. This wine is the expression of a perfect balance between strength and finesse.
Fermentation without addition of yeast or sugar.
Kept on fine lees for at least 12 months.
Average yield : 20 hl/ha.
TECHNICAL DATA : click on the vintage.
CHURELLES
COTEAUX-DU-LAYON-FAYE
Produced from a harvest, selected on vines on a soil composed of rhyolite (vulcanic rock).
It is a noblesweet wine, picked at minimum 16° potential, fermented in oak barrels, without any addition of yeast or sugar.
It has been bottled after 12 to 18 months of barrel aging.
Average yield : 10 to 15 hl/ha.
TECHNICAL DATA : click on the vintage.
2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2011
QUARTS
COTEAUX-DU-LAYON-FAYE
Produced from a harvest, selected on vines on a soil composed of green and purple slate, and spilite (vulcanic rock).
It is a noblesweet wine with a minimum of 17.5° potential, fermented and bred in exactly the same way as "Les Churelles", without any addition of yeast or sugar.
Equally bottled after 12 to 18 months, the result is nevertheless a more sumptuous wine.
Average yield : 10 to 15 hl/ha.
TECHNICAL DATA : click on the vintage.
2022 2020 2017 2016 2015 2011 2010 2007
PASSION
COTEAUX-DU-LAYON-FAYE
Produced from a selection of very concentrated grapes. Depending on the vintage these may be very botritized or not. In the latter case we speek of "passerillage".
The juice, potentialy about 19°, is fermented and bread for 18 to 24 months in oak barrels of 1 wine.
No addition of selected yeast or sugar.
Average yield : 5 to 10 hl/ha.
TECHNICAL DATA : click on the vintage.
QUINTESSENCE
COTEAUX-DU-LAYON-FAYE
Produced from extremely concentrated grapes representing the "quintessence" of Juchepie.
The juice, potentialy at least 21° but often a lot more, is fermented and bread, in oak casks of 1 wine, for 18 to 24 months. And, of course, yet again, no selected yeast or sugar whatsoever.
Average yield : 5 to 10 hl/ha.
TECHNICAL DATA : click on the vintage.
RUBIS
ANJOU ROUGE (from 2019 onward, VIN DE FRANCE - CABERNET FRANC)
Produced from old Cabernet Franc grapes. Handpicked in small cases.
Destalked by hand and pressed by vertical press after 3 to 4 weeks of maceration. Bread in amphora, for 12 months. And, of course, without any selected yeasts or sugar.
Average yield : 20 hl/ha.
TECHNICAL DATA : click on the vintage.
2022 2021 2020 2019 2018 2016 2015 2013 2012 2011
AMPHORE
VIN DE FRANCE - PINEAU D'AUNIS
Produced from Pineau d'Aunis grapes, also called Chenin Noir. Handpicked in small cases.
Destalked by hand and pressed by vertical press after 4 weeks of maceration. Bread in amphora, for 12 months.
And, of course, without any selected yeasts or sugar.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.