Producer Thierry Hesnault

FRANCE, LOIRE

Its property covers an area of ​​2.7 hectares, planted with centuries-old vines with the exception of the hybrid varieties which are 50 years old. The soil is sandy, with clay, iron and sedimentary rocks. The climate of the area is maritime. The cellar is dug deep into the calcareous tuff, so fermentation takes place very slowly at a low temperature, and this limits the evaporation of the wine and the need for topping up. This gives Thierry the opportunity to work in a completely natural way, also because the basement lacks electricity and running water. Fermentations and refinements take place without urgency or haste, especially when it comes to the Chenin. All the wines are without added sulphites and, once stable, they are not filtered but left to clarify in silence. The bottles are only put on sale after further refinement, when the wines are ready to drink (which is less and less common)