In the picture below, the assistant winemaker checks sugar and alcohol levels in the new wine. In the background another member of the team comes forward with glasses of bernache (the Loire name for partly fermented grape juice) for visitors to sample. The underground cellar they are working in has been used for storing and making wine since the 17th century, and the cave has sections which date back to the 10th century. The variety of grape they are using here has been grown in this area since the 4th century.
If you visit at the right time, we can sample the wine in its early stages of development, and gain an insight into which wines will be good for each vintage. If you would like to learn more about winemaking at a traditional family run vineyard in the Loire Valley, email us.