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The Terre de Grès of Château de Bois-Brinçon represents 1.5 hectares of chenin grown on chalky, tuffeau soils. With only 6,000 vines per hectare, yields are consistently small and harvests average 40 hectoliters per hectare. The grapes are picked by hand and rigorously sorted, whereby all botrytised grapes are eschewed. Whole bunches undergo a slow and gentle pressing (between 8 and 10 hours), after which native yeast fermentation occurs in neutral barrels. The wine is aged in neutral barrel receiving batonnage when necessary. The aromatic finesse of chenin is highlighted in the Terre de Grès, where its minerality and freshness gain complexity and intensify over time.
In less than three decades, Xavier and Géraldine Cailleau have brought back to life the vineyards and the wine production at their Château de Bois-Brinçon. What they have achieved is highly impressive.