Wines as good as bread
Among vineyards rooted in the sandy soils of Montlouis-sur-Loire, Laura grows, harvests, and vinifies Chenin, Côt (that’s what Malbec is called here), Pinot Noir, and Cabernet Sauvignon, experimenting with agro-environmental practices such as ecological grazing.
A handcrafted production, using native yeasts and manual harvesting.
The result: fine, elegant wines, yet deep and persistent, like the scent of bread wafting from the bakery of Laura’s husband Clément across the estate every early morning.
The People, the Cellar, the Terroir
