LAND AND HISTORY

The Domaine

« from generation to generation passion is transmitted »

An 372

Foundation of the Marmoutier Monastery by Saint Martin at the gates of Tours. Tradition has it that the saint planted a vineyard on the hillside overlooking the Loire.

XIIIème - XVIéme siécle

Some great wines from Vouvray belong to the king, their best harvests figure prominently on the tables of France

The Dutch are so fond of Vouvray wine that a significant commercial flow is develops towards Flanders and the Netherlands. It continues until the 19th century, then relayed by the national market..

1875

First generation of the domain with Armand Raimbault who start in chancay with 3 ha

1910

Alexandre Chamerois marries Emma Rainbault and takes bake the domain on 5 ha.

1936

Recognized Vouvray as AOC

1947

Marceau Chevreau marries Jeanne Chamerois, domain increas to 10 ha.

1974

Jean-Michel Vigneau marries Françoise Chevreau, the name of the domain is creat, the vineyard constit of 20 ha

1995

Acquisition by lease with the city of TOURS of the Clos de Rougemont in the Marmoutier Abbey. Christophe and Stéphane Vigneau joint the domaine. Starting of the buiodynamic on the domain.

1998

After 3 years of conversion,the domain is certified check in Organic Farming.

2008

Christophe and Stéphane Vigneau take the direction of the domain.

2015

Extension of the Clos de Rougemont plot the domain is 30 ha.

Nowadays

Pierre the 6th generation start to work on the domain of 33 ha

MARMOUTIER ABBAY
CLOS DE ROUGEMONT

Cradle of the
Vouvray appellation

At the beginning of the second millennium, Marmoutier was one of the biggest Abbeys of Occidental Europe. Many wellknown Christians ( kings and popes ) visited the Abbey at that time and tasted St Martins venerable wine, surrounded with a flourishing vineyard on the hillsides of the Loire Valley.

The 1789 Revolution destroyed the Marmoutier Abbey that was falling into decay with the coming of the Age of the the Enlightenment and its new ideas. The Phylloxera attack at the end of the 19th century ended thehistory of St Martins wine which then fell into oblivion

Renewal

As the site of Marmoutier Abbey was neglected for almost 2 centuries, the interprofessional committee of the Touraine Wines together with the city of Tours (who owned the place) were thinking of bringing this historical place back to life. Our Domain applied for it and gained the concession of the Clos de Rougemont with a 50 years lease. In 1995 our domain started with the replanting of the vineyard. Our aim to produce quality wines in the historical place defined our choice to plant on one side of the hill, around 1600 non-grafted vines, and on the other side 10000 grafted vines that we chose from our best vines on our best soils.

Soil

The Touraine region which is renowned for its mild climate means that Vouvray capitalises on the most favourable conditions. Situated in the north of the area, it is under marine influences, thus producing quite mild winters without any hard frost, summers without excessive heat and sunny autums which enable further maturation for the latest vintages.The effects resulting from the topography need to be emphasised. The inclination towards the South of the main slopes of the Vouvray hills enables them to have maximum sunshine right down to the Loire. These facts explain the characteristic earliness of the vegetation which is generally in advance by 15 or 20 days.

The domain is entirely situated on Vouvray grounds, which are clayish limestone or clayish siliceous. The first layer (also called «aubuis») stands directly on the limestone plateau which is called «tuffeau» (limestone).The top of the ground of the second, also called «perruches» (budgies) is composed of various flints which are favourable elements for the vines growth. The wines of the domain benefit from anaromatic diversity as a result of these factors.

BIODYNAMIC
FARMING

῝ Create harmonius conditions between
the land, plants and environment ˝

Biodynamics

Proposed in 1924 to respond to the concerns of farmers who ad already see their lands threatened, bio-dynamics is a cultivation method that involves more than simply prohibiting the use of synthetic chemicals.
In fact, this method, whose principles were defined in 1924 by Rudolf STEINER, can be succinctly summarized by the three following points:

The upgraditig of the soil and plant life in its natural environnent due to the use of products made from vegetable, animal and nineral matter. The application of these products at specific times during annal cycles; this is the dynanlic part. It recognizes that the land, in the general sense of the word (parent rock, cropland, outdoor environment) is an organism i its own right. In this way, it acts like a doctor who chooses, in order to cure his patients, specific treatments through the implementation of life-forces.

Working the land by tilling and blazing.

Bio-dytiamic agriculture is mainly taking care of the soil. It involves making sure that it is properly balanced and creating harmonious life conditions between land, plants and the environment.

The improvement of the quality of the soil by the presence of a large variety of bacteria,
- A better root development of plant life with thicker, longer roots.
- A better development of the leaves and flowers by providing the energy required for a harmonious development of fruit.

The goal of the bio-dynamic grape grower is to produce a high-quality wine with its own characteristics stemming from the unique elements that make up the soil of each estate, enhanced through the specific cultivating process of the wine. The qualities and particularities of this cultivation because in this way the qualities and particularities of this soil will be respected.

Domaine Vigneau-Chevreau
4 rue du Clos Baglin - Vallée de Vaux
37210 CHANÇAY - Tel. 02 47 52 93 22