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BioNo chemical inputs used in the vineyard and winery; reduced doses of sulphurBiodyRevitalisation of the soil and the natural defences of the vine by using natural inputs and energy; ultra-reduced doses of sulphur
is made from Cabernet Franc vines only, grown biodynamically in Puy-Notre-Dame, south of Saumur, on white chalky-clay soils. The grapes are harvested by hand when ripe and then sent to macerate for 26 days in temperature-controlled vats at 25°C.
This Saumur Puy-Notre-Dame is vinified using only indigenous yeasts, with some pumping over and punching down during fermentation to encourage the exchange between the juice and the berries. The wine is matured for a few months in vats without any input and then bottled in September with a very light filtration.
The Saumur Puy-Notre-Dame reveals intense aromas of morello cherry and black fruit. The mouth is concentrated, greedy with a nice silky substance.
Domaine de la Paleine in Le Puy-Notre-Dame (49)
In love with the Loire Valley, Laurence and Marc Vincent acquired in 2003 the Domaine de la Paleine in Puy-Notre-Dame, a few kilometers south of Saumur. They are also the owners of Château de Pasquette in Saint-Emilion.
The estate now covers 38 hectares, all of which are cultivated using biodynamic methods (Demeter label in 2017)