Dagueneau's only Chasselas parcel (about a half of one hectare in size) is over a century old. It is hand-harvested and always produces superb, firm skinned and sweet golden grapes. They produce a typical soft and fruity wine, characterized by hazelnut and honey flavours. Fermented and aged on the lees in thermo-regulated tanks until bottling in Spring.

1 ha single parcel of 55 year old South facing vines on "terres blanches" and Kimmeridgian marls, all hand-harvested, indigenous yeasts only used, 18 months on the lees, all tank, unfiltered.

2 ha of South facing vines on Kimmeridgian marls, entirely hand-harvested, free-run juice is fermented using only indigenous yeasts in stainless steel, élevage sees some lees-stirring.

Between Gien and Cosne-sur-Loire, Berthier's Giennois vines are planted on the soils of Pougny and Saint Père, small villages located in the heart of the Centre-Loire along the Loire river that provide a deep and typical Pinot noir "terroir". Traditional vinification with low temperature fermentation and maturation on fine lees in tank. Less than .5g/L residual sugar.

Planted on the soils of Sainte Gemme, a small village located in the heart of the Centre-Loire area, this deep and typical Pinot-noir “terroir” provides wide complexity and quality to this rosé. Traditional vinification with low temperature fermentation and maturation on fine lees in tank. Pale color, dry, but fruity with aromas of white currant, apricot and peach.

Between Gien and Cosne-sur-Loire, Berthier's vines are planted on the soils of Pougny and Saint Père, small villages located in the heart of the Centre-Loire along the Loire river.  Traditional vinification with low temperature fermentation and maturation for 6-8 months on fine lees in tank.      

Terre de Silex comes from a 1.5 ha parcel of 100% Flint (Silex) soil - "Les Chaumes des Trembles" - located in the town of Saint Père. Traditional vinification with low temperature fermentation and maturation for 6-8 months on fine lees in tank.  The unusual level of flint in the soil is responsible for this wine’s subtle aromas of gunflint.

Terre de Caillotte come from a 1 ha parcel on 100% Limestone soil,  "Les Vignes de la Croix", located in the town of Pougny.  The soils here have a particular abundance of small limestone pebbles, "caillottes". Traditional vinification with low temperature fermentation and maturation for 6-8 months on fine lees in tank. 

Traditional vinification with low temperature fermentation and maturation for 6-8 months on fine lees in tank.

Planted on the flint (Silex) soils - "La Fontaine Audon" - of Sainte Gemme, small village located in the heart of the Centre-Loire area Traditional vinification with low temperature fermentation and maturation for 6-8 months on fine lees in tank.

Between Gien and Cosne-sur-Loire, Berthier's Giennois vines are planted on the soils of Pougny and Saint Père, small villages located in the heart of the Centre-Loire along the Loire river that provide complexity to this red wine.  Traditional vinification with regular pumping (remontage) for 10 days.  Aged in tank, lightly filtered.

The L’Inédit Rouge is from a rare 1 ha parcel of red varietals in Coteaux du Giennois that is entirely hand-harvested and aged in older barrels.

The La Croix Renaud Sancerre Rouge is from a .5 ha parcel of Pinot Noir that is entirely hand-harvested and aged in older barrels.

A 2 ha parcel in Coteaux de Layon Fate de Anjou on top of hill, poor and shallow rhuloite volcanic soil, no weed killer or insecticides used. Yields, between 7-30hL/ha depending on the vintage. Fermented only with indigenous yeasts with no sulphites added. No chaptalisation. Bottled one year after the vintage.

A .7 hectare parcel in the first part of Coteaux de Anjou on sandy shale soil.  No weed killer or insecticides used. Yields between 7-30hL/ha, depending on the vintage. Fermented only with indigenous yeasts with no sulphites added. No chaptalisation. Bottled one year after the vintage.

From 1.5 ha averaging just 20hL/ha, a "blanc de noir" process by direct press from Cabernet franc. Hand-harvested in small cases. Fermentation and aging in barrels between 8 and 12 months. No residual sugar but round and fleshy, with flower and pure white fruit notes.

From four lieux-dits (Les Sables, La Coudraye, Les Pins, Les Perriéres) totalling 4-5ha., this mostly loam clay and sand terroir on slopes is situated close to the Loire River. Low average yields of 40HL/ha, hand-harvested, double sorting of grapes, destemmed. Fermentation in wooden tronconique and steel tanks; indigenous yeasts with no acid or sugar adjustment. Aged 1 year in large specially designed wooden tanks. 

A 1.5 Ha gravelly site is situated just above the village Saint Nicolas de Bourgueil and contains a part of Les Malgagnes and La Mineraie vineyards. Low yields of 30HL/ha, hand-harvested in small cases, double sorting of grapes, destemmed. Fermentation in wooden tronconique for 3 weeks. Aged 10 months in large specially designed wooden tanks (tonneaux). Red fruits and spicy notes with discrete tannins.

Located East of the Village, the Les Quartiers vineyard is nicknamed "La Terre a Blanc" because of its very hard and pure chalky limestone terroir that requires a lot of work.  Low yields, hand-harvested in small cases, double sorting of grapes, destemmed. Fermentation in wooden tronconique for 3 weeks. Aged 20-30 months in 1000L oak barrels.

The first Cru of Bourgueil, originally owned by the Abbaye of Bourgueil founded in 990, it was classified 1er Cru by the AOC in early 1900. Southward facing hillsides of clay soil on flint. Low yields, hand-harvested, double sorting of grapes, destemmed. Fermentation in wooden tronconique with pigeage by feet, aged 24 months in demi-muids barrels.

Amirault's famous familial cru on the slopes of Saint Nicolas de Bourgueil planted in 1936, 1973 and 1994.  Low yields, hand-harvested, double sorting of grapes, destemmed. Fermented in wooden tronconique with pigeage by feet, aged 12 months in barrels or clay eggs (amphoras).

At the foot of "Le Grand Clos" overlooking their caves (carved into the Tuffeau stone) where they age their wine is one of their best Crus.  Tuffeau stone is of micaceous chalk or fine-grained sand, white or sometimes yellowish cream, containing a few flakes of white mica or muscovite. Fermentation in wooden tronconique with pigeage by feet, aged 24 months in 400 liter demi-muids barrels.

Expression of a terroir made of green rocks and amphilolitic siliceous-clay soil. Low yields of 40hL/ha. Slow pressing without prior crushing, only indigenous yeasts used for fermentation to express the terroir, matured on lees for 6 months.

The Goulaine is harvested in the basin of the river Goulaine. This wine is the result of a rigourous work and of a maturing on lees for at least 18 months. Very low yields of 30hL/ha. Traditional thermo-regulated vinification, only indigenous yeasts used for fermentation, matured on lees for 18-20 months.

This Granit of Vallet gives to this cuvee its distinctive character, produced on a shallow and stony soil. This wine reveals citrus and ripe fruits aroma. Low yields of 35hL/ha. Traditional thermo-regulated vinification, only indigenous yeasts used for fermentation, matured on lees for 6 months.

Specially selected from a gneiss terroir, this Muscadet is a fruity and expressive wine, combining great suppleness with lots of coolness. Yields of 55hL/ha. Slow pressing without prior crushing, thermo-regulated vinification, matured on lees for 6 months.

This cuvee is the natural expression of a terroir made of schist and gneiss. Sandy soils with a slight infusion of clay.  Low yields of 40hL/ha. Traditional thermo-regulated vinification, only indigenous yeasts used for fermentation, matured on lees for 6 months.

Grown on a stoney Jurassic plateau of flint with gravel and some clay, but free of lime so that soil allows for deep root growth. Low yields of 30hL/ha. Fermentation for 9 months at a cold temperature and aged on the lees in old beer transportation tank.

Grown on a stoney Jurassic plateau of flint with gravel and some clay, but free of lime so that soil allows for deep root growth. Very low yields of about 20hL/ha. Aged on the lees in old beer transportation tank for about 21 months.

Methode Traditionelle sparkling Vouvray and each bottle is hand riddled as in Champagne. Fermented and matured in stainless steel thermo-regulated vats. Average residual sugar is 6.5g/L.

Grown on a stoney Jurassic plateau of flint with gravel and some clay, but free of lime so that soil allows for deep root growth. Very low yields of about 12hL/ha. Maceration for 21-24 days under controlled temperature. Aged on the lees in old beer transportation tank for about 33 months.

A demi-sec Vouvray from clay siliceous (flint) soil. Low yields of about 45 hL/ha. Entirely hand-harvested and only indigenous yeasts used. Fermentation and élevage in stainless steel thermo-regulated vats. Average residual sugar 25 g/L with average acidity of 8g/L. 

A sec (dry) Vouvray from 2 flint soil parcels. Entirely hand-harvested and only indigenous yeasts used. Fermented and matured in stainless steel thermo-regulated vats.

A sec (dry) Vouvray from low yields of about 45 hL/ha.  Entirely hand-harvested and only indigenous yeasts used. Fermented and matured in stainless steel thermo-regulated vats. Average residual sugar 2 g/L with average acidity of 8g/L. 

A 1ha parcel of spilite rock “Beaulieu sur Layon”, unique for Anjou, that sits at the summit of a volcanic hill overlooking the Layon river and situated on the opposite side of the Loire river from Savènnieres where the exceptional exposure of the hillside counters the influence of the Atlantic with the mild atmosphere of the Mediterranean. With its sunny exposure and low rainfall, this site is remarkable as much for its numerous flora and fauna ecology as for its landscape unmatched anywhere else in Anjou and more closely resembles the south of France than the Loire Valley. The vines are literally grown on solid spilite rock, so hard that Morgat had to use pick axes to plant the vines here in 2003.  The first vintage harvested was 2008. The wine has a sensual and exotic attack prolonged by surprising, invigorating and pleasantly bitter notes.

An assemblage of 4 of the most beautiful terroirs in Savennieres, mostly on schist.  There is the 0.4ha of “Roches aux Moines”, a hill of green schist and one of the greatest terroirs of Savennieres, long considered a Cru.  In the 1.3ha “Le Clos Ferrard”, Morgat has planted a "nursery" of 37 ancient varieties of Chenin Blanc.  In the 1ha “La Pierre Bécherelle” parcelle, Morgat revived this exceptional sandstone schist vineyard, enclosed by ancient crumbling walls, that lay fallow for 70 years in what he calls an act of madness and discovery.  In the 2ha “L’Enclos” vineyard (the first he planted) there are 3 distinct sections in this parcel that Morgat harvests and vinifies separately before the final blending.  Fidès harkens back to a noble, monastic austerity.  Powerful, rich, almost tannic, this enormous effort is also graced with a hint of a lovely prolonged saline bitterness. 

Made from grapes of Pinot Noir planted on limey soils. Pressing directly after picking to obtain lots of finesse and very light color. Fermentation in tanks, wine kept on lees for 3 months.

The most renown terroir of Bué! This south exposed, amphitheatric slope is made from very chalky soil composed with small white stones called “griottes.” Early ripeness and strong minerality come from this 30 year old vineyard. Fermentation in tanks, wine kept on lees for 8 months. Bottling without filtration.

Single selection of part of our vineyard closer to Sancerre. Deep soil with limestone planted in the end of the 60s. Fermentation both in barrels (70%) and in tanks (30%). Wine kept on lees for 8 months. Bottled without filtration. Definitely the stronger of our wines, giving long palate and elegant robust flavors.

This wine is made from the old vineyard planted near our cellar in the 50s. Typical soil of “caillottes” from Bué with south-west exposition. Fermentation both in tanks (85 %) and in barrels (15%). Wine kept on lees for 8 months. Bottling without filtration. Ovide was the surname of our old neighbor who planted this vineyard.

Wine from Pinot Noir, mainly planted on deep clay soils called “terres blanches” and also on “caillottes”. Cuvaison along 3 to 4 weeks in whole bunch of grapes. Aging both in barrels (50%) and in tanks (50%) for 18 months. Bottled without filtration.  

Single selection of part of our vineyard planted on “terres blanches” at the top of a slope from Bué called Bellechaume. Small yields (around 40 Hl/ha) and cuvaison along 3 to 4 weeks in whole bunch of grapes. Aging exclusively in barrels for 18 months. Bottling without filtration.

Around 40 year old vineyard, mainly from chalky soils called “caillottes” with some deeper soils owning more clay called “terres blanches”. Fermentation in tanks and wine kept on lees for 6 months. Bottled without filtration. 

Natural and traditional winemaking in vat at low temperatures with only indigenous yeasts used. Aged on fine lees in vat.

The Menu Pineau grape is an old white varietal of the Loire valley that has became rare to find but historically, was much cultivated here, between the Loire and Cher rivers. Natural and traditional winemaking in vat at low temperatures with only indigenous yeasts used. Aged on fine lees in vat.

The Romorantin grape was introduced here by François 1st in 1519, planted near the Romorantin castle, hence its name. Natural and traditional winemaking in vat at low temperatures with only indigenous yeasts used. Aged on fine lees in vat.

Natural and traditional winemaking in vat at low temperatures with only indigenous yeasts used. Aged on fine lees in vat.

2 ha. East-facing slope parcel.  Indigenous yeasts only.

5 ha. flat parcel.  Indigenous yeasts only.

1.6 ha. flat parcel.  Indigenous yeasts only.

0.3 ha. South-facing slope parcel.  Indigenous yeasts only.

5 ha. flat parcel.  Indigenous yeasts only.

8 ha. parcel of various expositions.

3.5 ha. flat parcel.  Indigenous yeasts only.

Traditional vinification with low temperature fermentation & maturation on fine lees in tank. Pale color, dry, but fruity with aromas of white currant, apricot & peach. Bottled unfiltered.

A single hillside plot of 55 year old vines on chalky Kimmeridgian Marne (aka Terre Blanche), hand-harvested at 45 hl/ha. Fermented and aged in stainless steel tanks. Bottled unfiltered.

70+ year old vines, mostly from a single plot, hand-harvested at less than 40 hl/ha and fermented and aged on the lees in large oak tronconique. Bottled unfiltered.

30+ year old vines. Hand-harvested, indigenous yeasts only used. Aged in foudre. Bottled unfiltered.

Fermentation on indigenous yeasts. Aged in concrete tanks for about 8 months. No sulphites before bottling. No filtration or collage.

Fermentation on indigenous yeasts in concrete tanks. Aged in 2-4 years used barrels for 24 months. No sulphites before bottling. No filtration or collage.

On this 1.1 ha clayey-chalky site of St Lay, the Dagueneaus produce magnificent Pinot Noir grapes. Hand harvested and de-stemmed, they macerate and ferment the grapes for 10 to 15 days, élevage in oak barrels for 10-12 months.

2 ha. West-facing slope parcel.  Indigenous yeasts only.

2.3 ha. South-facing slope parcel.  Indigenous yeasts only.

3 ha. South-facing slope parcel.  Indigenous yeasts only.

0.3 ha. South-facing slope parcel.  Indigenous yeasts only.

A 1.5 ha parcel of 100% Chenin Blanc densely planted on a unique chalky sandstone terroir. Low yields of 40hL/ha. Entirely hand-harvested, indigenous yeasts only. Pneumatic pressing and fermentation in barrel. Aged 5-6 months in barrel with occasional battonage.

100% 55 year old Chenin Blanc from a red schist terroir of rhyolite and phtanite. Entirely hand-harvested with very low average yields of just 11hL/ha. Fermentation and élevage for 6 months in stainless steel tank, then barrel aged from March until September.

A 2 ha parcel of red varietal vines planted on chalky limestone terroir from the Turonian era. Low yields of 35hL/ha. Entirely hand-harvested. 25-28 day maceration. Aged for 20 months in temperature controlled stainless steel tanks.

A 1 ha parcel of red varietal vines planted by the domaine in 1999 on Marnes soil overlooking the city of Angers. Low yields of 40hL/ha. 25-28 day maceration. Aged for 10 months in temperature controlled stainless steel tanks, finished in oak barrels. Average 5000 bottles produced. 

A 1 ha parcel of 100% Grolleau planted sélèction massale 80 years ago on a unique chalky sandstone terroir. Very low yields of just 22hL/ha. Entirely hand-harvested, indigenous yeasts only, aged 10 months in stainless steel temperature controled tanks. Qualified as a Vin de France due to the unique Grolleau composition. Average 1500 bottles produced.

Entirely hand-harvest from 70 year old vines grown on Sancerre's great "Les Monts Damnés" which roughly transaltes to the "damned mountain".  Fermented using only indigneous yeasts and no use of oak.

"This wine comes from limestone soil called" Les Caillottes". The grape is 18 years old.

It's a dry white wine .This wine is conserved from3 To 5 years .It goes well with fish, cold oyster,white meat and cheeses

Best served around 10 °"

"This wine comes from limestone soil called " Terres blanches". The particular grape is 25 years old. It is a dry white wine, with a crisp floral aroma The wine is conserved for 5 to 8 years It accompanies seafood, fish, shell fish, white meat and cheeses dishes.

Ideal temperature for serving is 10 degree cel"

Menetou-Salon is located directly southwest of Sancerre. This relatively small appellation is considered Sancerre’s little brother. The Berthier brothers decided on the Menetou-Salon area because the parcels consist of 100% clay soil. This terroir makes very fine and elegant Sauvignon Blanc. The average vine age is 30 years. They use 100% native yeast during fermentation before 8 months on fine lees in stainless. 2017 is entirely hand harvested and the first vintage for this exciting new wine.

This Perrières Monopole is now on its fourth vintage. Family-owned for five generations, the Les Perrières Monopole is only produced in the best vintages and from the highest quality grapes within the single vineyard “Les Perrières”. Grapes are picked by hand at optimal ripeness.

The wine is fermented with wild yeast from the vineyard. Aged entirely in used oak barrels. After 18 months, with batonnage (stirring of the lees) performed every two months, the wine is bottled unfined and unfiltered. This Les Perrières Monopole is a “Hors Class” Muscadet. Each bottle is individually numbered.