Domaine Du Saut au Loup
Loire, Chinon,0
Chinese Globetrotter! After having worked in the export and promotion of wine in France...
Chateau de Valmer
Loire, Vouvray
Originally from Tourangeau, Jean first tried his hand at Parisian life, his towers at La Défense,...
Clos du Beugnon
Loire, Val de Loire,Anjou,Vin de France,Rosé de Loire
Located near the Loire, between Saumur and Cholet, the family estate is in the heart of...
Château Soucherie
Loire, Anjou Villages,Coteaux du Layon,Savennières,Rosé de Loire,Cabernet d'Anjou,Rosé d'Anjou,Crémant de Loire,Anjou
Located in the heart of the Anjou vineyards, Château Soucherie is a family-run wine estate ...
La Tourlaudière
Loire, Muscadet Sèvre et Maine
Located in La Tourlaudière in the heart of the Nantes vineyard, the estate has 30 hectares of vines...
Family farm of 13 hectares of PDO Chinon and 1.83 hectares of PDO St Nicolas de Bourgueil cultivated organically. Located on the Loire-Vienne confluence, the Domaine des Galuches has extracted...
Lire plus Learn more(37) Indre-et-Loire
Family farm of 13 hectares of PDO Chinon and 1.83 hectares of PDO St Nicolas de Bourgueil, organically grown and located on the Loire-Vienne confluence. The Domaine des Galuches has extracted its name from the local stone on which our vines have found vigour and prosperity. We work as a family, with my wife and son. We have long been convinced of the legitimacy of organic farming, and we are proud to wear the colours of BIO and HVE (high environmental value). With our feet in the sand of the Loire, we notice a basement made of gravel and Galuche stone. If I take you to St Nicolas de Bourgueil, the soil is a little richer, gravel on the surface and clay in the basement. A colder and wetter soil which will bring us suppleness and greediness to the wines. While on the warmer sandy soil of our Chinon, we will discover more character and aromas. In this process of understanding nature, the product of the vine alone is enough for us. We vinify our wines without added yeast. Cold maceration begins for maximum extraction of the fruit, then the temperature is raised to a controlled level for a fermentation period of seven to ten days. The use of sulphur in very small quantities allows us to protect the wine for a better ageing.
As a farmer's child and with my hands in the ground since I was a child, I grew up on the farm where my wife Laurence and I started our winery. Proud of the continuity of the estate, we now have our son Cédric among us. Working and caring for my parents' land, seeing my great-grandparents and having the support of my family is a feeling of fulfilment. But what we must not forget is that wine is reunifying and brings us beautiful encounters.
I often have the same memory that comes back to me, that of my father who used to make his wines tasted in barrels until dawn. I could already see myself there; discovering the work of a year and spending beautiful moments of conviviality, but maybe not until dawn ;) Having to invest for our domain, it is my wife who used her savings to buy the first vinification tank. Imagine the pressure!!!!And I reassure you, I kept it.