top of page

from the vine

to the glass


the terroir

Bordered by the Loire river to the east, the Sancerre vineyards cover an area of 150 square kilometres. Albeit relatively small, it is characterized by the great variety and richness of its soil. If you walk up and down the parcels of Sancerre vines, you will be going on a truly geological journey, sometimes treading on clayey or limestone soil nearly 150 million years old, sometimes on siliceous soil only roughly 53 million years old.

This diversity is due to the vineyards being located in the heart of the Sancerre fault, a site of special geomorphological interest. This fault, which runs across the area from north to south, has resulted in a juxtaposition of soils and subsoils of very different types and ages.

Terres Blanches

The « Terres blanches » (clayey-limestone white soils) form the westernmost part of the Sancerre area, on the hills and steep slopes. Its clayey limestone soil consists of thick marly limestone formations of the Kimmeridgian age, rich in shelly fossils. When they dry in the sun, these soils whiten, hence their name.

argile copie.jpg


onto the slopes of Amigny

When the slopes become gentler, at Bué, Amigny and Chavignol, one reaches the “Caillottes”, limestone and stony soils sloping gently down to the foot of the Sancerre hills. This terroir ends there, along a line so clear that it could have been traced out with a ruler. This is in reality the Sancerre fault.

One then reaches the clayey-siliceous soils of the hill of Saint-Satur, Sancerre, Ménétréol-sous-Sancerre and Thauvenay. They are called “Flint”, as they are very rich in sedimentary rock.

This surprising jigsaw puzzle of geological strata is a real asset for the wine-growers of Sancerre. Some of them choose to blend wines from several terroirs to produce a unique blend specific to their vineyard.


Others on the contrary prefer to reveal the uniqueness of each terroir in wines made with grapes from selected parcels. Sauvignon Blanc and Pinot Noir lend themselves particularly well to this exercise, as these two vine varieties render particularly well the characteristics of the terroir in the wines they produce.





Le Pinot Noir,
a characterful grape variety

Despite its dark skin with violet highlights, Pinot Noir juice is totally colourless. So, we first have to macerate and ferment it in vats before pressing it. Only in this way does the grape skin give the juice its lovely red colour.

Grown on our Sancerre terroirs, the Pinot Noir produces red wine with intense aromas of morello cherry and cherry. The rosé wines for their part express delicate fruity and cool notes.

All the red Sancerre wines are made solely with Pinot Noir, which for that matter is the precursor of many vine varieties now grown, like Gamay, Syrah or Chardonnay.


Le Sauvignon,
the overlord of Sancerre

The master interpreter of the terroir, Sauvignon is widespread throughout the world, where it superbly expresses all its nobleness. However, its terroir of choice is its native soil of the Loire valley. That is where its natural acidity, precision and sturdiness are particularly well revealed.

In Sancerre, Sauvignon Blanc reigns supreme. It is the only vine variety used to make Sancerre's dry white aromatic wines.

The aromatic palette developed by the Sauvignon grape in Sancerre wines is particularly rich and complex. Red currant, box wood and green pepper blend elegantly with aromas of mint and grapefruit. The Sancerre terroir's limestone also gives it great minerality, that world-famous "gunflint" aroma.


Humble into the face of nature

More than just a profession, it is a passion that requires constant self-questioning and pushes us to our limits, both physically and mentally. And the challenge is considerable, with a climate that unsettles us year on year.


The work on our parcels depends on the needs of the vine and the soil. We observe and monitor our vineyards every day to give them what they need.


This reasoned approach to the struggle aims to constantly reduce our environmental impact on the land we cultivate, and intensifies the typicality and quality of our wines. We favour mechanized working of the soil, which aerates it and promotes microbial life.

The grass that remains is a refuge for biodiversity, a real link ensuring an ecological continuum between parcels for the flora and fauna.

We are proud of this land and have deep respect for it. Through our work in the vines and the fermentation on skins.

In the maturing cellar, when a year's fruit has been harvested, we strive to instil all the richness and typicality of this terroir into the wines we produce. This now consists of controlled alcoholic fermentation with less added sulphur and efficient ageing. The grapes from the different terroirs of our estate are a source of a multitude of natural and human factors that every year produce a variety of exceptional wines.

bottom of page