Modern technology for a noble grape

All the production operations take place in a large air-conditioned modern building. The spacious fermenting vat area contains inox vats.

The bottling, packaging and stocking takes place in a vast adjacent warehouse..
All is in an irreproachable state.

One could qualify the estate’s wine producing methods as biological, but Mr.Gendrier is far too modest to take such credit.

As we can expect, his wines are the fruit of respectful treatment of his vineyards giving a respectable production level of around 45 to 50 hectolitres per hectare whereas the laws permit up to 60 -, by using grapes picked at full maturity and methods well adapted to the raw materials, without much call for dioxides or sulphur.

Written by James TURNBULL
Loire Valley Nature
Magazine September 2000