Domaine de la CHEVALERIE

Domaine de la Chevalerie - VignArtea

BOURGUEIL    30 ha     CERTIFIED BIODYNAMIC     WINEMAKER: Famille CASLOT

The Loire which flows with indolence in the middle of chalk hills gives its languor tempo to the Touraine's life; here, time does not pass as quickly as elsewhere ... It is nearly 400 years since the domaine de la Chevalerie, located in Restigné, perpetuates the tradition of wine. Created in 1640, it is now run by Laurie, Emmanuel and Stéphanie, the three childrens of Pierre Caslot. So many centuries of cultivating vineyards have given them a unique working philosophy supported by an in-depth knowledge of each plot: our winemakers talk about know- "observing-guiding" rather than know-"how", wishing not to interfere in the plant's growing but rather support and protect it by promoting biodiversity and soil balance...




The Loire which flows with indolence in the middle of chalk hills gives its languor tempo to the Touraine's life; here, time does not pass as quickly as elsewhere ... It is nearly 400 years since the domaine de la Chevalerie, located in Restigné, perpetuates the tradition of wine. Created in 1640, it is now run by Laurie, Emmanuel and Stéphanie, the three childrens of Pierre Caslot. So many centuries of cultivating vineyards have given them a unique working philosophy supported by an in-depth knowledge of each plot: our winemakers talk about know- "observing-guiding" rather than know-"how", wishing not to interfere in the plant's growing but rather support and protect it by promoting biodiversity and soil balance.
Certified Organic Farming since 2008 and Biodynamie Demeter since 2012, the estate has 38 hectares of 25 to 70 years old Cabernet Franc spread over different places of variable terroirs. The yields are of around 30 to 35 hl / ha.


Harvesting is manual and takes place only once the grain's maturity is reached. The bunches and grains are carefully sorted and then put into vats without crushing. The fermentation is done with native yeasts, often with a mother tank (leaven prepared by the grower from a must of his best grapes), sometimes without, when the vitality of yeasts naturally present in the must is sufficient to achieve a complete alcoholic fermentation.


Once the alcoholic and malolactic fermentations are completed, the must is aged in oak barrels in the huge one hectare troglodyte cellar of the estate. Nestled in the hollow of the tufa walls, the wines are aged in oak barrels of 400 to 500 liters, from 6 to 8 months for the fruity meal wines and from 8 to 12 months for the more complex wines. The different cuvées are plot's wines that bear the locality's and terroir's identity. The labels do not yet display the Bio / Demeter logo, but certificates are available to the domain upon request.




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