Vincent Carême made his first bottle of Vouvray, aged 14, under the watchful eye of his grandfather. After studying viticulture at Lycée Viticole d’Amboise, Vincent worked a number of harvests throughout various wine regions in France and South Africa where he met his wife, Tania. He then started his own estate in 1999, with only five hectares he inherited from…
Yannick Amirault founded the estate in 1977 with only 3.9 hectares of vines he inherited from his grandfather. Since that time Yannick and his son Benoît, who joined the family business in 2003, have expanded their holding to 20 hectares of vineyards in both Bourgueil and Saint-Nicolas de Bourgueil. Work in the vineyard and cellar follows the lunar calendar and the…
The biodynamically farmed 15 hectare estate is spread over the appellations of Montlouis-sur-Loire, Touraine and Touraine-Amboise, where old vines côt (malbec), cabernet franc, grolleau, chenin blanc and sauvignon blanc fully express their potential. In the winery, the work is very precise and measured, with micro cuvée vinifications and élevage in concrete vats and old casks. Indigenous yeasts are used for…
The biodynamically farmed 15 hectare estate is spread over the appellations of Montlouis-sur-Loire, Touraine and Touraine-Amboise, where old vines côt (malbec), cabernet franc, grolleau, chenin blanc and sauvignon blanc fully express their potential. In the winery, the work is very precise and measured, with micro cuvée vinifications and élevage in concrete vats and old casks. Indigenous yeasts are used for…
The biodynamically farmed 15 hectare estate is spread over the appellations of Montlouis-sur-Loire, Touraine and Touraine-Amboise, where old vines côt (malbec), cabernet franc, grolleau, chenin blanc and sauvignon blanc fully express their potential. In the winery, the work is very precise and measured, with micro cuvée vinifications and élevage in concrete vats and old casks. Indigenous yeasts are used for…
The biodynamically farmed 15 hectare estate is spread over the appellations of Montlouis-sur-Loire, Touraine and Touraine-Amboise, where old vines côt (malbec), cabernet franc, grolleau, chenin blanc and sauvignon blanc fully express their potential. In the winery, the work is very precise and measured, with micro cuvée vinifications and élevage in concrete vats and old casks. Indigenous yeasts are used for…
The biodynamically farmed 15 hectare estate is spread over the appellations of Montlouis-sur-Loire, Touraine and Touraine-Amboise, where old vines côt (malbec), cabernet franc, grolleau, chenin blanc and sauvignon blanc fully express their potential. In the winery, the work is very precise and measured, with micro cuvée vinifications and élevage in concrete vats and old casks. Indigenous yeasts are used for…
100% ungrafted Gamay planted in 1992 in clay and sand soils. Hand harvested. Intracellular fermentation for 5 days. Indigenous yeasts. No other oenological products and above all vinification without input of sulphites. Aged 12 months in stainless steel tanks. No sulfite during bottling. Organic, ungrafted, no sulfite added, unfiltered. Nose of spices (cinnamon, cloves), flowers (violet, rose) and ripe red…
