Your Guide to Organic, Biodynamic and Natural Wine



Château Tour Grise

“La Tour Grise” is a mansion in which the oldest parts were built in the 15th Century, typical of the Loire valley style.Our vineyard was planted with 15 hectares of Cabernet France and 5 hectares of Chenin. We have followed the Biodynamic method since 1998.We take care of the earth, by natural grassing between the rows, mowed only once a year before the crops so as to favor as much biodiversity in the vines. We hoe under each row and we run the vines gently from the pruning up to the harvest. We practice an early disbudding, but we do not trim. Everything is done to bring the grapes to a nice maturity. Soft vinification, no yeast and no chaptalization is used, along with a few sulphites. In our mind, the wine must reflect its origin, soil and vintage.


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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.


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Domaine Mosse

All our vines are found in the district of Saint Lambert du Lattay. We cultivate 7 acres of cabernet franc and cabernet sauvignon, 17 acres of chenin and a small acreage of gamay, chardonnay, grolleau gris and grolleau rouge. The soil is composed of sand, gravel, quartz and schiste at varying depths.Observations: We plow the soil, de-bud, thin out bunches of grapes and de-foliate by hand. Low yields/ selective harvest by hand/ slow and gentle pressing/ fermentation and maturation in barrels. The grapes are harvested to give minimum alcoholic potentials of 13% for dry whites and reds; 20% for sweet white “Coteaux du Layon.” We practice both organic and biodynamic viticulture (Control Qualité France) As part of a living system, our vines have their own micro-organisms which allow the grapes to ferment with respect to the type of soil in which they are grown. No chemicals, no added sugar, enzymes, yeasts or additives.Our life’s work is to respect nature, wine, those who drink it… And tomorrow we’ll come up singing.


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Domaine de l’Ecu

This is a family-run estate with 21 hectares (52 acres) of vines, 16 hectares of which are planted with Melon de Bourgogne to produce “Muscadet Sèvre et Maine”, 3 hectares with Folle Blanche for “Gros-Plant du Pays Nantais”, 1 hectare with Cabernet for “Red Vin de Pays” and 1 hectare with Chardonnay for making sparkling wine. One distinctive feature of this estate is that it has been employing organic viticultural techniques since 1975, following 5 generations of traditional producers. Biodynamic methods were introduced in 1992 and were applied to our whole vineyard in 1996.Our entire production is monitored and certified by Demeter France.There is a sole purpose behind all these precautions – the enhancement of quality, for the greatest possible consumer enjoyment.


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Domaine des Sablonnettes

In the heart of the Anjou region, with its abundant variety of wines, we have been growing our vines organically since 1997 to produce an authentic product, without the addition of sugar or yeast, fining and so on.We pay the greatest respect to the terroir so that a genuine and sustainable harmony between Man and nature is created.We pursue our policy of biodynamic agriculture, cherishing the guiding principle which inspires us daily to produce “The True Expression of the Wine.”“Among the gravel, broom and maple, stood well planted a fair vine shoot which we used as a staff to guide our steps like a tightrope walker, on the slopes with their thousand wonders…”


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Domaine Cousin Leduc

In an area south of Angers in the Loire Valley, Mister Olivier Cousin of Domaine Cousin-Leduc creates gorgeous natural wines. He makes wines similar to his ancestors; from using a horse and plough to refusing chemicals, he wants the trueness of the terroir and the variety to shine through.The grapes grown on these 12 hectares are Gamay, Chardonnay, Sauvignon, Cabernet Franc, Grolleau and Chenin. His wine does not contain added enzymes, sulfur or yeasts.


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Domaine Saint Nicolas

Next to the ocean, Le Domaine Saint Nicolas situated in l’Ile d’Olonne, in Vendée, is a 33 hectares family vineyard run by Thierry MICHON. Thanks to its geographical position next to saltpan, sea and forest, it has its own microclimate.The different grape variety on clay and schist soils are: Pinot Noir, Gamay, Cabernet Franc and Négrette as far as red wines are concerned; Chenin, Chardonnay and Groslot Gris for the white wines production.The grapes are all hand picked, carried in baskets then sorted out, pneumatic pressing, vinification in stainless vats for white and rosé wines. Red wines are matured in oak vats.The cuvée Les Clous 2002, 50% Chenin, (50% Chardonnay) has got a fruity character, refreshing taste with a nice presence in mouth thanks to weak free-run yield. The cuvée Jacques 2002, (80% Pinot Noir), (20% Cabernet Franc) and the cuvée Le Poiré 2002, (100% Négrette) are powerful red wines with more concentration and more volume, qualities which allow the wine to gain in maturity once in bottle.


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