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Buy Wine from La Grapperie
Renaud Guettier is the person behind the natural winery, La Grapperie. This owner and winemaker is an agricultural engineer, who started in 2004 with half a hectare of vines and ended up with a kingdom. Today, he cultivates more than 25 small plots spread over about six hectares. Thanks to Renaud, who appreciates the value of old vines, many have been saved from abandonment. A third of them are more than 100 years old, with an average age of around 80 years. Wines with a taste of ancestral terroir.
La Grapperie vineyard
Located in the village of Bueil-en-Touraine, Loire Valley (France), the entire vineyard is organically farmed, certified by Ecocert. These small plots, oriented in different locations, with a diversity of situations and exposures, bring richness and balance to his wines. The main grape varieties grown, on clay and flint soil on limestone, are chenin blanc for the whites and Pineau d'Aunis for the reds. The chenin is a noble grape that flourishes on the banks of the Royal River, while the other is responsible for 90% of its reds. Spicy, aromatic, elegant and fruity. Pineau d'Aunis is one of the oldest in the area, thanks to its good growth on the slopes of the Loire. It also has a few hectares of Côt and Gamay, grapes that bring great complexity to the blends. Renaud is convinced of the enormous potential that these old vines can bring to his wines. He has carried out a long process of vineyard restoration, replanting, trellising and replanting. All the work is done by hand in order to control yields as much as possible and not to damage the harvest. He does not use chemical products, only a few treatments authorised in organic farming, such as copper and sulphur, to which he adds infusions and decoctions to fight against cryptogamic diseases.
Wines of La Grapperie
Renaud produces authentic wines that reflect great natural integrity. Some of their most outstanding labels are La Bueilloise 2017, La Grapperie MMXVI 2016, La Désirée 2017, La Belle Egarée 2018, Adonis 2018 and L'Enchanteresse 2017. On the one hand, the whites are sorted according to vintage and pressed at low pressure before being placed in barrels by gravity. Fermentation is carried out with indigenous yeasts for at least 18 months. When mature, the wines are blended and bottled, if possible without filtering, depending on the amount of residual sugar. On the other hand, the reds are incubated on a case-by-case basis, and may be partially destemmed. Maceration usually lasts four to five weeks, and then fermentation is completed for at least twelve months in barrels.- ;
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Buy Wine from La Grapperie
Renaud Guettier is the person behind the natural winery, La Grapperie. This owner and winemaker is an agricultural engineer, who started in 2004 with half a hectare of vines and ended up with a kingdom. Today, he cultivates more than 25 small plots spread over about six hectares. Thanks to Renaud, who appreciates the value of old vines, many have been saved from abandonment. A third of them are more than 100 years old, with an average age of around 80 years. Wines with a taste of ancestral terroir.
La Grapperie vineyard
Located in the village of Bueil-en-Touraine, Loire Valley (France), the entire vineyard is organically farmed, certified by Ecocert. These small plots, oriented in different locations, with a diversity of situations and exposures, bring richness and balance to his wines. The main grape varieties grown, on clay and flint soil on limestone, are chenin blanc for the whites and Pineau d'Aunis for the reds. The chenin is a noble grape that flourishes on the banks of the Royal River, while the other is responsible for 90% of its reds. Spicy, aromatic, elegant and fruity. Pineau d'Aunis is one of the oldest in the area, thanks to its good growth on the slopes of the Loire. It also has a few hectares of Côt and Gamay, grapes that bring great complexity to the blends. Renaud is convinced of the enormous potential that these old vines can bring to his wines. He has carried out a long process of vineyard restoration, replanting, trellising and replanting. All the work is done by hand in order to control yields as much as possible and not to damage the harvest. He does not use chemical products, only a few treatments authorised in organic farming, such as copper and sulphur, to which he adds infusions and decoctions to fight against cryptogamic diseases.