Winemakers of his region

Egiategia

Sud-Ouest, Vin de France,0

Egiategia is the story of a winegrower from the South-West who takes the codes of winemaking to...

Domaine de la Caillabère

Sud-Ouest, Béarn

Nestled in the heart of the Pyrenean Piedmont, a wine-growing region since Gallo-Roman times, it is the...

Domaine de Maillac

Sud-Ouest, Coteaux du Quercy

Established since 1987 at the Domaine de Maillac in the Tarn et Garonne, Roland and Ulrike...

Château Le Terme Blanc

Sud-Ouest, Bergerac,Monbazillac

Having made a career in the environment, Laurent Russac preferred to return to his environment...

Châteaux Montus et...

Sud-Ouest, Pacherenc du Vic-Bilh,Madiran,Côtes de Gascogne,Vin de France

Alain Brumont, a passionate wine enthusiast, has set out to discover the new terroirs of his region and ...

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Vignoble Gendronneau

(1 rating)

The Gendronneau vineyard is a large estate of 50 hectares of vines in 10 communes spread over 2 vintages: Fin bois and Borderies. Mostly oriented towards cognac production, the exploitation of cognac....

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(17) Charente-Maritime

The Gendronneau vineyard is a large estate of 50 hectares of vines in 10 communes spread over 2 vintages: Fin bois and Borderies. Mainly oriented towards cognac production, the farm acquired a plot of Merlot intended for the production of Charentais local wine in 2015, including 43 hectares in Ugni blanc, 5 hectares of Colombard and 1.30 hectares of Merlot. This year is the year of the creation of a brand new wine cellar dedicated to the production of Charente country wine, with thermo-regulated vats.

Our story

Located in Saint Césaire, a commune in the Charente Maritime, Gendronneau Vineyard is located between Saintes and Cognac and bordering the Charente. Moreover, part of the vineyard is in Charente. It is a family business taken over in 1989 by Eric Gendronneau and now co-managed with his son Joévin Gendronneau since 2015.

Other little stories

Our vinification method consists of harvesting in the morning to enjoy the freshness. We practice sustainable viticulture. Maceration is carried out at 8.9°C for 5 hours. Then comes the vatting, pressing, settling, a cold vinification between 15 and 18°C for two weeks. During the winter, the wine is matured on lees, fined, filtered and bottled on the estate.

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