The history of Domaine Guiberteau
A family transmission
THEGuiberteau Estateis located very close toSaumurin the Loire Valley. Romain Guiberteau took over his grandfather's estate in 1996. His grandfather already practiced (almost) sustainable agriculture.biologicalWithout knowing it and without claiming it. Romain learns the workings of the'organic farming'with the Foucault brothers, pioneers of organic farming in the 70s. The vineyard obtained its label in 2003.
Family tradition, the estate's fabulous terroir, and Romain's passion and hard work have allowed the wines to achieve worldwide renown. The wines are among the best in the appellation.SaumurThis excellent reputation makes the wines rare, each tasting a pleasure.
The terroir of Domaine Guiberteau
The hill of Brézé as a cradle
The estate's vineyards cover 17 hectares, part of which is on theBrézé hill, in the municipalities ofBizay, Brézé, Chacé, Montreuil Bellay and Saint-Just-sur-Dive.A few producers share the terroir of this legendary hill, including theClos Rougeard.THEcabernet francand theCheninThey are grown without chemicals. The vines are from 5 to over 80 years old.
Romain Guiberteauconverted his domain intoorganicin 2003 and applies the principles of theBiodynamicsIt draws its influences from its neighbors Clos Rougeard, Dagueneau, and Thierry Germain. The soils are worked under the vines and are naturally grassed. Only sulfur, copper, essential oils, and decoctions are used to treat the vines.
Limestone tuffeau forms the soil of the Brézé slope. This porous rock imparts power and mineral tension to the wines. The nights are cool on this windswept hillside. Between the soil composition and the cool microclimate, the grapes reach perfect ripeness.
The style of the wines
Between power and elegance
The grapes are harvested by hand. Winemaking is as natural as possible. The red wines macerate in vats. Fermentation and aging take place in stainless steel tanks, wooden vats, or barrels, depending on the vintage. A minimum of sulfur is used during bottling. No yeasts, enzymes, or stabilizing agents are used.
The estate produces 4 vintages ofSaumur redand 5 vintages ofSaumur white.The reds are full of energy and very precise. The white wines are impressive and demonstrate breathtaking vibrancy, purity, and power. Time allows theCheninto express all its complexity and delicate maturity.
The full complexity of the terroir ofSaumurexpresses itself wonderfully in the wines ofRomain GuiberteauWines to watch closely.
