At the heart
OF THE VINEYARD
Every vintage is different, and the grower's work is precisely to make the most of what nature gives us each year. Sustainable viticulture is a constant concern for us, so that we can hand down the exceptional terroir entrusted to us intact to future generations.
The Prieuré de Saint-Céols estate is certified organic.
The south-facing slopes of the Pays-Fort, where Kimmeridgian marls come to the surface, are home to the estate's 10 hectares of Sauvignon Blanc and 3 hectares of Pinot Noir.
This terroir of Upper Jurassic limestone sediments subtly brings out the aromas of the two main grape varieties of the Centre-Loire.
The Domaine de Reuilly covers 24 hectares around the Coignons, Pierres Plates and Chatillons plots, planted with 14 hectares of Sauvignon Blanc, 6 hectares of Pinot Noir and 4 hectares of Pinot Gris.
The estate is certified organic, and part of it is farmed biodynamically.
Grass is left between the rows while the vines are dormant, and the soil is fully hoed when growth resumes, to limit the need for fertiliser and keep the soil aerated. No chemical weedkiller has been used on our estates for 15 years.
The vines are pruned using the Guyot Poussard method, which helps prevent trunk diseases and keeps the sap flowing. One or two rounds of disbudding are carried out in May and June to limit the number of bunches and ensure the best grape quality.
All our work in the vineyard aims to control yields closely, in order to reach the best possible aromatic concentration in the grapes. The goal is to harvest only evenly ripe, perfectly healthy grapes with the greatest aromatic concentration.
The Winery
AND WINEMAKING
For our reds, we favour a slow, gentle extraction of aromas and colour, which is essential to the complexity of our wines. This includes delicate pump-overs before fermentation starts, so that the aromas are extracted gradually to make rich, elegant wines.
For our white wines:
As soon as they arrive, the grapes are carefully pressed in pneumatic presses. The juice is then left to settle, removing suspended particles and ensuring the clarity and finesse of our whites before fermentation.
Ageing:
After fermentation, our wines are aged on fine lees for several months, which adds texture and complexity. We age in stainless steel tanks, oak barrels and amphorae, so that each wine can develop its own identity.
Every step of our winemaking is carefully considered to make refined wines that tell a story of terroir and passion.
Behind the character and charm of its old walls, our winery makes the best use of modern winemaking technology.
The white grapes are pressed in a pneumatic press, which can be adjusted at each harvest to the quality of the fruit, so that only perfectly ripe berries are pressed.
Most fermentations, for both whites and reds, take place in temperature-controlled stainless steel tanks. Valentine is fermented directly in barrels.
