In the heart
OF THE VINE
The Priory of Saint-Céols estate is certified “ Terra Vitis ” and uses organic farming.
The southern slopes of Pays-Fort, where the Kimmeridgian marls outcrop, are home to the estate's 9 hectares of Sauvignon Blanc and 3 hectares of Pinot Noir.
This terroir of limestone sediments dating from the Upper Jurassic subtly reveals the aromas of the two master grape varieties of the Centre Loire.
The Domaine de Reuilly extends over 24 hectares around the plots of Coignons, Pierres Plates and Chatillons, on which 14 hectares of Sauvignon Blanc, 6 hectares of Pinot Noir and 4 hectares of Pinot Gris are planted.
The estate is certified organic and partly biodynamic.
The inter-row area remains grassed during the vine's resting phase and is fully hoed when vegetation resumes, in order to limit the need for manure and promote soil aeration. No chemical weedkillers have been used on the estates for 15 years.
Every vintage is different, and the winemaker's job is to perfect what nature offers us each year. The concept of "sustainable viticulture" is our constant concern to ensure that the exceptional terroir entrusted to us is passed on intact to future generations.
Pruning is carried out using the Guyot Poussard technique to prevent wood diseases. One or two disbudding sessions are carried out in May and June to limit the number of bunches and ensure the best quality of grapes.
All work is aimed at perfectly controlling yields in order to achieve optimal aromatic concentration in the grapes. The goal is to have only grapes at harvest time that are uniformly ripe, perfectly healthy, and with the highest aromatic concentration.
The Cellar
OF VINIFICATION
For the vinification of reds, the vats are equipped with a “pigeage” system driven by a pneumatic cylinder allowing great respect for the harvest.
The aging is carried out in stainless steel vats for the Prieuré de Saint-Céols and in oak barrels for the Cuvée des Bénédictins red or the Cuvée Valentine en Blanc.
By preserving the character and charm of the old buildings on the exterior, our cellar allows us to make the best use of recent winemaking technologies.
The pressing of the whites is carried out by a pneumatic press which has the advantage of being able to be adjusted for each harvest according to the quality of the grapes and thus only pressing the perfectly ripe berries.
Most fermentations are carried out in temperature-controlled stainless steel vats for both whites and reds. The Valentine cuvée is fermented directly in barrels.
