Globetrotter Chinonais ! Après avoir travaillé dans l'export et la promotion du vin en France ...
Le Fief Noir
Loire, Coteaux du Layon Faye-d'Anjou,Anjou,Anjou Villages,Coteaux du Layon,Rosé de Loire,Vin de France,Crémant de Loire
Chateau de Valmer
Tourangeau d’origine, Jean s’est d’abord essayé à la vie parisienne, ses tours de la Défense, ...
Clos du Beugnon
Loire, Val de Loire,Anjou,Vin de France,Rosé de Loire
Situé près de la Loire, entre Saumur et Cholet, le domaine familial est au cœur de ...
Loire, Anjou Villages,Coteaux du Layon,Savennières,Rosé de Loire,Cabernet d'Anjou,Rosé d'Anjou
Installé au cœur du Val de Loire près d’Angers, le Château Soucherie est un domaine viticole ...
The estate is located in Panzoult, a village a few kilometres from Chinon. We produce exclusively red Chinon. We strive to work all our vines in respect of nature in organic viticulture certified by the ECOCERT organization.Lire plus Learn more
The estate is located in Panzoult, a village a few kilometres from Chinon. We produce exclusively red Chinon. We strive to work all our vines in respect of nature in organic viticulture certified by the ECOCERT organization.
Nicolas Grosbois comes from several generations of winegrowers, so it was only natural that he should take over from his father in 2008. The estate is spread over 13 different plots, each more unique than the last. This mosaic of terroirs allows the wine to taste a remarkable wine.
My main mission is my adaptability and my ability to adapt to the physical and climatic constraints of the domain. Indeed, the depth of the vines at the bottom of the hillside is 3.5m just that!
My ability to constantly question myself and thus reveal the full expression of the terroir through the vintages we produce results in a better vintage from year to year. Hence my determination to offer you wines from entirely organic plots.
The vineyard allows me to work 3 different vintages each year. Nevertheless, the vines are all "Breton", i. e. Cabernet Franc, and it is obviously the richness and variety of the farm's soils that make my wines fruity and structured. This know-how is the result of an apprenticeship that I have developed throughout my travels both in France and abroad. Australia...New Zealand...Chile