Savennières wines are not that easy to produce. The acidity of the Chenin grapes associated with a strong bitterness often generates wines defined as harsh and austere. At the “Château de Chamboureau”, we believe that producing round and fat Savennières wines is possible with a long aging process.

We handharvest selectively in stages in order to pick the ripest grapes. Respectful of the expression of the terroir, we favour a slow and natural fermentation in oak barrels, including 10% of new barrels. The wine is left to age on lees in barrels without decanting until September of the following year. Then the wines are assembled in vats and aged further for 8 to 10 months, which enables a finer and more precise cuvée. We study carefully the aging of our wines in order to bottle the wines as late as possible. This is what we call the “Cuvée d’Avant”.

By using traditional methods, aging in oak barrels and aging on lees, we intend to find, not the taste of wood, but this subtle union of tannins, oxygen and yeast and then of wine, lees and oxygen.

After four years of reasoned viticulture (controlled by APIVAS), we decided to go organic in September 2006.