The Soil

 

Geologically our field is on the buttresses of the Armorican Solid mass (Brittany), on a schist base. The spilite and the phthanite which are D origin volcanic are very often finds on our soils. Us also summons in extreme cases of the Paris basin, with the result that we also find grounds much more calcareous

The vine is subject to the influence of the ground on which it pushes and of the climate of the area. These elements constitute the “soil”. The nature of the ground, its chemical composition and the climate have an influence on the grape, and by consequence they influence the qualitative characters of the wines. The Field of Richères is composed D a great diversity of singular soils of the Loire Valley

The best knowledge and the control of its soils is the central point of the work of the vine grower,

The work of the vine grower is thus well to observe all these variations of soil and to choose the farming mode and the optimal wine making so D to express to the maximum qualities of this soil.

Our exploitation extends on 31 hectares, but the soils are multiple there. The rough ground of our slopes which border the Tailboard creates many microclimates.

One observes on our exploitation a variation of soil (ground, under ground, exposure) the every 100 to 200 meters. Moreover each type of vine reacts differently to each soil. Thus a good soil has red wine, will not be a good soil has Blanc or has Rosé and screw poured.
The perfect knowledge of the soils on behalf of our ancestors was thus determining, because according to their observations, they chose to sometimes plant a stock of white Chenin, either a Frank Cabernet or Grolleau. Their choices depend today still quality on our wines.

The white Sauvignon

 

Three pieces work out our white Sauvignon.
Two of them are planted on an argillaceous deep ground “the Brushes”, “Richères”. This deep ground brings herbaceous green fruit flavours, buds of blackcurrants, broom which are typical of Sauvignon Blanc.
Another pieces “them Marchais Blots” has a ground much less deep composed of Shelly sands yellow and white. That Ci brings the structure in mouth to our white Sauvignon as well as flavours of exotic fruits, fishing and D apricot.
Each piece is thus led differently to express to the maximum its own assets.
Thereafter the assembly at the cellar will determine best balance between its 2 various soils.

The Chardonnay

 

The Chardonnay is planted on a basement of Shelly sand. On this type of ground the chardonnay is very early, it brings to the wine exacerbated floral flavours and rounds by a flexible structure its acidity.
This type of vine is also used in Anjou Méthode traditional, to increase and refine aromatic complexity, but also to bring a lightness to the gustatory structure.

The Chenin

 

The Chenin type of vine has an aptitude to give very different wines. The range of the wines resulting from this type of vine is complete:
The dry White with the flavours of white fruits and flowers (lime, chèvrefeuille.) having a small characteristic acidity côtoie it “sparkling with Champagne method” to the fine bubbles, the light cord and the aromatic notes of Vendean brioches.

The Chenin Blanc is especially used to work out the Slopes of the Tailboard and Bonnezeaux, all the two resulting ones from invaded botrytized grapes of noble rot. Chenin on our schist soils to the ability to concentrate to reach natural degrees ranging between 17 and 23% FLIGHT according to years'. This over-ripening can be obtained :

The grapes not concentrating at the same speed, we must then collect in a split way botrytized grapes the progressively with over-ripening. This grape harvest, called by sort successive, could be held on 3 A 5 weeks, of October 15 to November 15. This very particular gathering, which is also used in of Of Bordeaux (Sauternes…) ask a care and a very particular rigour on behalf of the vintager who will be trained especially. This one will learn has to recognize the various stages of the noble rot: green grains, gilded grains, rotted grains full, grains roasts or crystallized and differentiation with the gray rot.

Our piece of Coteaux du Layon is called “the Quarters”, it is on a southern full exposed slope, with an exceptional opening on the landscape. The ground is far from deep there and the schist which levels on the surface of the ground is very friable, the roots can thus plunge in the rock. It results a strong aromatic and structural concentration from it. This piece produces rewarded wines regularly has various national contests.

Our pieces of Coteaux du Layon and Bonnezeaux comprises both the name “QUARTERS”. This name comes a medieval habit. The Lords of the time reserved the production of the quarter of grounds qu they rented with the farmers. The Lords having observed the differences of Soil, they thus took their on the best vines. These pieces which were reserved to the lords bear today still the name of “Quarters”

The Cabernet Franc and the Cabernet Sauvignon

 

They are the type of vines which work out Anjou Rouge.

The Frank Cabernet prefers the grounds argilo-limestone, it needs D a hydrous food continuous in time. The structure of the wines red resulting from the Frank Cabernet is flexible and fluid and generally not very rich in Tannin. Its flavours are floral of raspberry violet or fruity.

The Sauvignon Cabernet prefers the grounds hotter and stonier, it is thus planted on the schistous slopes which face our exploitation. This type of vine this harvest has a later maturity D ten days compared to the Frank Cabernet, which requires an essential patience. The Sauvignon Cabernet led to full maturity brings fruit compotes flavours to dominant blackcurrant and a fleshy structure and frames.

In order to obtain a wine D a beautiful structure and aromatic we assemble each year of the Frank Cabernet and the Sauvignon Cabernet in proportions which vary according to the year.

The year effect is very important on our red wines because summons us in a very septentrional wine area. It is thus very important “to smell the year well” because the selection of the pieces being useful has L development of our Anjou Rouge can strongly vary from one year to another.
According to whether the vegetative cycle of the vine were more or less shone upon, more or less hot, more or less wet, each piece will react differently. It's the observation of the color of the vine, its growth and the behavior of the whole of the vines which will help us to select the pieces which will work out our Anjou Rouge. These data will also guide us on the methods of wine making of our grapes.

When the maturity of the grapes is not sufficiently reached, we prefer not to work out of Anjou Rouge sold out of bottle. As at the time of the year 2006.

The Frank Cabernets and Sauvignon are also used to work out the Cabernet D Anjou. To keep all aromatic freshness, the grapes are this time Ci collected earlier than those intended has the development of red Anjou.

 

The Grolleau

 

Black Grolleau is a type of vine exclusively cultivated in the Loire Valley and quasi exclusively in Anjou. This increasingly abandoned type of vine represents a strong proportion of our encépagement. This type of vine was formerly calls the Vinestock of the Loire Valley… for its strong production.
The vine growers employed a commonplace expression but very image… “One made piss the vine”. For this reason this type of vine fell in disuse.
But in spite of its bad reputation, when it is cut runs to control the outputs, when the strength of this type of vine is controlled and maturity reached Grolleau gives after a short maceration, rosy flattering and the very aromatic ones.
The Rosy one of the Loire results from an assembly of Grolleau, of Gamay and of Cabernet
the Rosy one of Anjou is resulting A 100% of the type of vine Grolleau
Vinifié in red, the old stocks produce flexible, easy wines has to drink, with the spiced flavours, which are pleasant ordinary wines.