La Coulée de Serrant, which was planted with vines by Cistercian monks as early as 1130 A.D. (875 consecutive grape harvest!), constitutes a single AOC of only 7 hectares.Biodynamic practices were progressively introduced from 1980 onwards, and the entire vineyard has benefited from them since 1984. Since then, all synthetic chemical products, weed killers and the like have been banned from the whole estate, not simply in the vineyard. A herd of cows produces compost for the vines. A herd of sheep eats the cover crop during the winter. Two hectares of old vines, also used in the production of new plants, are tented by the use of horses. Some blocks, since 3 years, haven’t received any copper or sulphur. The logic behind this approach is the quest to bring out the essential character of the soil (shist) and the microclimate (the estate overlooks the Loire), in order to obtain great originality in flavours, colours and aromas, and good ageing potential. As we refuse clones, harvesting is carried out in 3 or 5 sessions to ensure perfect grape ripeness. In the cellar, we do virtually nothing apart from stirring the lees and pre-filtering. Vinification in wood entails only a small proportion of new, barely toasted wood, so that the original flavours are not affected. Our 3 wines: Coulée de Serrant, Savennières-Roche aux Moines and Savennières should be opened 12 to 24 hours ahead of tasting and served at 14°-15°C. / 57°-59°F. Once our Coulée de Serrant has been opened, it will improve for several days and reach its prime 3 to 5 days after opening.