Vineyard: blend of different sites in Bueil-en-Touraine. Vines aged 10 – 15 years, grown on silex, clay, and limestone

Cellar: The wine is fermented in 50-hectoliter fiberglass tanks for about 30 days. It is transferred to the bottle while still fermenting and rests in the bottle in the limestone cellar for about 12-24 months. The wine is then hand disgorged and recapped with a crown cap without any addition of sulfur or sugar.

Renaud is an agro-engineer who started in 2004 with half a hectare of old vines purchased from his stepfather, and now farms over 25 tiny plots across roughly six hectares.

Many of these vineyards were saved from abandonment, as Renaud cherishes the power of old vines; a third of his vines are more than 100 years old, with an average age of 80.
The wines age for at least a year or two in the perfect conditions of Renaud’s impressive cellar built in a former limestone quarry.