Our Story
For three generations, we have tended the same hillside above Couëron, working the vines by hand and letting the local grape varieties speak for themselves. What began as a small plot of Chenin Blanc is now a quiet estate where dry whites, fruit-forward rosés, and light reds are made with patience and a respect for the land.
We are a family of winegrowers who believe that good wine starts in the soil, not in the cellar. Our vines are certified organic, and we farm them without synthetic chemicals, using compost, natural pest control, and careful canopy management to keep the plants healthy and balanced.
Each vintage is a record of that year's weather, the ripening of the grapes, and the small decisions made along the way. We bottle our cuvées in limited quantities, and most of them are sold directly from the cave, where we can tell you exactly how each wine was made.
Our wines are made for people who want to understand what they are drinking. Neighbours from Nantes who stop by on a Saturday morning, visitors from further afield who join a guided tour of the chai, and couples looking for a countryside setting for a private event.
We keep our tastings informal and our explanations honest. If you are curious about organic viticulture, curious about the Loire's local grapes, or simply looking for a bottle that tastes like a place, you will feel at home here.
Our tone is straightforward and warm, like a conversation over a glass of wine in the cellar. We do not use grand claims or complicated jargon. Instead, we talk about the weather, the soil, the harvest, and the small details that make each cuvée different.
When you visit our website or the cave itself, you will find the same honest voice. We describe our wines by what they taste like, our work by what we actually do in the vines, and our events by what you can expect on the day.
We made the full switch to organic farming over a decade ago, and we have never looked back. The vines are healthier, the grapes are more expressive, and the soil is alive with earthworms and beneficial insects.
Chenin Blanc for our dry whites, Grolleau and Cabernet Franc for the rosés and light reds. These are the grapes that have grown here for centuries, and they suit our climate and our soil perfectly.
Most of our production is sold directly to visitors. This keeps the chain short, the prices fair, and the conversation open. You can taste before you buy, and we can tell you the story behind every bottle.
Good to know
Straight answers about our organic vineyard, tastings, and what to expect when you visit us in Couëron.
We work without synthetic herbicides, pesticides, or chemical fertilizers. The vines are tended by hand, and we rely on natural compost and cover crops to keep the soil alive. This takes more time and attention, but it lets the local grape varieties express the true character of our terroir.
Our vineyard is planted with local Loire varieties suited to the cool Atlantic climate. We focus on producing dry whites, fruity rosés, and light reds that pair naturally with the food of the region. Each cuvée is made in limited quantities, and some are only available directly at the cave.
Visits to the chai and commented tastings are available by reservation. You can reach us by phone at 027-421-4120 or send an email to info@cavedelavignecoueron.com to arrange a time that suits you. We keep groups small so you get a proper look at the winemaking and a relaxed tasting.
Yes, we sell our cuvées directly at the cave. This is where you will find the confidential bottlings and limited millésime editions that never leave the estate. If you are not sure what to pick, we are happy to guide you through the current range.
Our property offers a genuine countryside setting for private celebrations. We host events in the vineyard and around the cellar, with tastings and catering arranged to match the occasion. Contact us to discuss dates, capacity, and how we can shape the day around your plans.
We open the estate to the public several times a year, usually around the key moments of the vine cycle. These days include walks through the vines, cellar visits, and the chance to taste the latest releases. The dates are announced on our sustainable viticulture page and through our newsletter.
Prefer to ask us directly? Get in touch and we will answer personally.
Our Story
The estate began as a small family plot in the 1970s, when our grandfather decided to plant white grape varieties on the clay-limestone slopes above the Loire. What started as a modest cellar for friends and neighbors has grown into a certified organic domaine, yet the rhythm of the work remains the same: patient, seasonal, and tied to the land.
1978
Our grandfather planted the first hectare of Melon de Bourgogne and Folle Blanche on a south-facing slope. The first vintage produced just 1,200 bottles, sold directly from the farmhouse kitchen to families in the village.
2004
Faced with declining soil health, we stopped using synthetic treatments and began converting the whole domaine to organic farming. The certification took three years, and the first certified vintage was bottled in 2007.
2021
We renovated the old stone chai to welcome visitors for guided tastings and private events. The tasting room now hosts seasonal open-door weekends and monthly wine appreciation workshops.
In 2012, we chose to stop selling our harvest to a local cooperative and bottle everything under our own label. It was a risky move — the domaine had no established name beyond the village — but it forced us to focus on quality over volume. We reduced yields, extended aging on the lees, and started keeping back a small portion of each vintage as limited millésime editions.
That decision also changed how we work with the land. With full control over the grapes, we could finally commit to the organic practices we had been testing for years. Today, the cellar releases around 18,000 bottles a year, and each cuvée reflects a specific parcel rather than a blend of everything we grow.
The domaine now covers 9 hectares of vines, split between white, rosé, and light red cuvées. We farm without herbicides, use sheep for natural weeding in the winter, and harvest entirely by hand. The cellar runs on solar power, and we recycle all winemaking water back into the vineyard.
But the most visible change is the people. The tasting room is run by our daughter and her partner, who joined the estate in 2019. They organize the guided tours, the harvest-day picnics, and the private events that now fill most summer weekends. The vineyard remains a family affair, just with more hands and more ideas.