In Val de Loire (inscribed on the World Heritage of UNESCO), at the heart of the Coteaux du Layon, the Pierre Chauvin Domain produces a varied range of Anjou wines. Since 2005, the 15 hectares vineyard, entirely located in the village of Rablay sur Layon, has been driven in organic agriculture (2008 is our first certified vintage). Download the map of the Loire Valley vineyard.
Paul-Eric CHAUVIN and Philippe CESBRON, fourth familial generation on this domain, have run the estate since 1993.
The main angevin vines are cultivated on the domain, first of all the Chenin, spreading on the 2/3 of the domain (5,9 ha). It produces all the white wines, the dry ones as well as the sweeter ones.
Then comes the Cabernet Franc (2,6 ha) for the red and rosé wines ; then to a lesser extent the Grolleau (0,5 ha) and Cabernet Sauvignon (0,3 ha).
The land of Rablay is mainly characterized by gravel soils and sand, with a subsoil of clay oraltered shale, bringing a fruity note and suppleness to wines from their youth
Respecting the environment is a permanent concern at thePierre ChauvinDomain. In 2001, the domain joined « Terra Vitis », respecting precise specifications in order to limit the use of phytosanitary products and to promote the work of the soil.
A second determining step was crossed in 2005 with the transition to organic agriculture on the whole domain. This consists in fully stopping the use of chemical herbicides on the vineyard (therefore the soil is preserved by mecanical work and/or weeded between rows), phytosanitary products made from synthetic molecules are forbidden (the main products commonly used are sulfur and products based on copper – like the 'bouillie bordelaise').
Chemical fertilizers are also forbidden. The microbial life of the soil is therefore highly improved and the relation 'plant-land' reinforced.
This approach matches our wish to produce quality wines, representative of their land, while respecting the environment.
Our wines are made in as natural a way as possible, without any external oenological products (no
yeasting, no chaptalization), only sulfur (or sulfite) is brought in minimum dose to ensure conservation. The 'poor in germ' filtration technique used for bottling reduces the use of sulfite on half-dry or sweet wines, while keeping them from starting fermentation again. The goal is to preserve the fruity and natural quality of grapes and return the influence of land and climate without any artifice.
We propose a large range of wines characterized by their finesse and their elegance, with fruity
notes and a great freshness in mouth : a balanced whole.