The vineyards have been farmed organically since 1995 and certified biodynamic (Demeter) since 2008. Harvest is all by hand into small crates to preserve whole bunch integrity. Grapes are gently, slowly cold-pressed and the juice ferments spontaneously on native yeasts in stainless steel vats. A partial malolactic fermentation adds softness before the wine spends approximately 11 months on fine lees, principally in enamel-lined steel tanks with a small proportion aged in older Burgundian barrels. There is minimal sulphur addition at bottling; no fining or filtration is employed, preserving the wine’s pristine expression of terroir
Notes on the producer
Château de Plaisance sits on the renowned “Butte de Chaume,” one of Anjou’s only Premier Cru terroirs. Founded in 1960 and run by the Rochais family for six decades, the estate was acquired by Vanessa Cherruau in 2019. Trained in Angers and abroad, Vanessa was captivated by Chaume’s schist-rich soils and has since committed to advancing the domaine’s sustainable practices. Under her stewardship, ploughing has been abandoned in favor of natural cover-cropping and mulching; precise, minimal copper treatments are applied only when necessary. Ambitious biodiversity projects—bat boxes, hedge-planting, agroforestry—and a goal of carbon neutrality underscore her vision. Although much of the fruit comes from Grand Cru Chaume and Quarts de Chaume sites, Vanessa intentionally declassifies these to Anjou Blanc for her dry wines, continuing the pioneering legacy of “Chaume Sec” begun by Guy Rochais
