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Château de Parnay

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The Château de Parnay is located next to the Loire River on a UNESCO world heritage site. The castle was taken over by the VINCENOT family in 2006 and has been completely renovated...

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The Château de Parnay is located next to the Loire River on a UNESCO world heritage site. The Château was taken over in 2006 by the VINCENOT family and the vineyard is now managed organically in order to preserve the most famous clay-limestone soils of the appellation on which it is based.

Château de Parnay is a jewel of the AOC Saumur Champigny and the estate is adjacent to more than two hectares of troglodytic cellars in which the historic cellar of the former owner Antoine Cristal is located, with old presses and glass vats. In the 19th century, the château was a Mecca for Saumur wines. The estate counted among its biggest clients the Tsar of Russia, JP Morgan, and even the English court was fond of the wines of Château de Parnay. In fact, Edward VII, the King of England, paid Antoine Cristal this lovely compliment: "If the alchemists of the Great Work had known about your wines, they would not have gone any further to find drinking gold".

Our story

The VINCENOT family takes care of nature and local products.

The adventure really began in 2002 when the VINCENOT family produced excellent wines at Château Princé. Then in 2006, the Château de Parnay was created with the aim of giving back its letters of nobility to this venerable institution in Saumur. Drawing their strength from the authenticity of their values, they now cultivate 50 hectares of vines with the aim of producing exceptional wines with respect for the environment. They have been certified organic since 2013 by Ecovert and are now regularly awarded medals at national and international wine fairs.

Other little stories

"Good grapes for a good wine. This is why the VINCENOT family has chosen to grow their grapes organically and to work the soil carefully. Craftsmen at heart, the key words in their work are rigour and mastery of know-how to sublimate the personality of the terroir.

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