Latitude Loire

LATITUDE LOIRE

Winegrower friends from the Loire Valley

‘Friendship, enjoyment, the sharing experiences and savoir-faire, and a love of the land and for wine are what define us and have brought us together as a collective.

From Muscadet to Menetou-Salon and Sancerre, through Saint Nicolas de Bourgueil, Chinon and Montlouis sur Loire, our five estates offer a full palette of Loire Valley wines.

To make it easier to find us and to taste our wines, and because we’re on the same ‘latitude’, we share a booth at events and wine fairs.

Hope to see you soon.’

Marie & Pierre-Marie Luneau, Agnès & Xavier Amirault, Nicolas Grosbois, Clémence & Xavier Weisskopf, Anne & Paul-Henry Pellé.

LL

The Winemakers

Marie and Pierre-Marie Luneau

Domaine Luneau Papin

Winemakers in the Muscadet Sèvre-et-Maine appellation

Marie and Pierre-Marie Luneau

Domaine Luneau Papin

Marie and Pierre-Marie Luneau

Domaine Luneau Papin

Winemakers in the Muscadet Sèvre-et-Maine appellation

Xavier Amirault

Clos des Quarterons

Winemaker in Saint Nicolas de Bourgueil

Xavier Amirault

Clos des Quarterons

Xavier Amirault

Clos des Quarterons

Winemaker in Saint Nicolas de Bourgueil

Nicolas Grobois

Domaine Grosbois

Winemaker in the Chinon appellation

Nicolas Grobois

Domaine Grosbois

Nicolas Grobois

Domaine Grosbois

Winemaker in the Chinon appellation

Xavier Weisskopf

Le Rocher des Violettes

Winemaker in the Montlouis sur Loire and Touraine appellations

Xavier Weisskopf

Le Rocher des Violettes

Xavier Weisskopf

Le Rocher des Violettes

Winemaker in the Montlouis sur Loire and Touraine appellations

Paul-Henry Pellé

Domaine Pellé

Winemaker in the Menetou-Salon and Sancerre appellations

Paul-Henry Pellé

Domaine Pellé

Paul-Henry Pellé

Domaine Pellé

Winemaker in the Menetou-Salon and Sancerre appellations

Five Loire Valley Wine Estates

We are five winegrowers, like the five fingers of a hand… No need to say more – it is easy to see that it is friendship that brought us together and gave us the idea to promote our wineries and wines together.
Our five estates produce red, white and rosé wines that will delight you every time you share them, as much as they do us.
Our common philosophy is to sell our wines, wherever possible, through specialist wine shops rather than supermarkets, so that customers can be properly guided in their choice of wine.
Our estates are all family run and our wines terroir-driven, made with respect for the consumer and the land.
We hope you’ll taste them soon, at one of our wine fairs or while dining out.

Domaine Luneau Papin

‘A winemaker is like his terroir, always receptive’ – and so it has been for nine generations of winemaking at Domaine Pierre Luneau-Papin. After Pierre and Monique, today it is the turn of Marie and Pierre-Marie to cultivate the 40-hectare estate’s Melon de Bourgogne grapes, and they do it with energy, respect and passion. The result of this dedication is 11 Muscadet Sèvre-et-Maine wines with unique identities, which you can taste at the estate, and in some of the finest restaurants in France and around the world.

Clos des Quarterons

For almost two centuries, the Amirault family has tended to the vineyard of Clos des Quarterons, in Saint Nicolas de Bourgueil. Today, Agnès, Xavier and Thierry Amirault continue to cultivate some thirty hectares, in accordance with biodynamic winegrowing methods. There is an entire philosophy for you to discover here as well as stunning wines to taste and share, made from Cabernet Franc, Chenin Blanc and Chardonnay.

Domaine Grosbois

This nine-hectare vineyard lies in the heart of the Chinon appellation, on the hillside in Panzoult. Spread over 13 different plots offering a great variety of growing conditions, Domaine Grosbois is able to draw out a full range of delicate aromas from its Cabernet Franc, also known in the region as Breton.
Since 2008, Nicolas has brought a new perspective along with his own savoir-faire to the family estate, which today produces four characterful, organic certified wines.

Le Rocher des Violettes

The adventure began back in 2005 for Xavier Weisskopf with the creation of the Rocher des Violettes estate in Saint Martin le Beau. Today, he has 17 hectares of widely varying plots, scattered around the Montlouis-sur-Loire and Touraine appellations; some of them are as much as 120 years old.
The estate converted to organic winegrowing in 2008 and Xavier employs manual harvesting with plot-by-plot selection and oak barrel ageing for his wines. And what a variety of wines he makes – there is Montlouis-sur-Loire made from Chenin, the Touraine reds from old vine Côt and Cabernet Franc, a rosé, and IGP Val de Loire wines from Chardonnay and Pinot Noir, all grown at Rocher des Violettes.

Domaine Pellé

At the eastern extremity of the Loire Valley, in Morogues, you will find the 42-hectare estate of Domaine Pellé, which produces AOC Menetou-Salon and AOC Sancerre wines. Anne and Paul-Henry Pellé are continuing the family winemaking tradition, while working in close harmony with nature by observing the vines on a daily basis and caring for them without weedkillers or pesticides. Paul-Henry has chosen to make only the type of wines that he enjoys and that have been a success with his customers for years. You can try his 13 wines made from Sauvignon Blanc or Pinot Noir at the estate.

LL

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Latitude Loire

5 days ago

Good news !

Depuis des années qu’ils se battent pour que leur vin pétillant bénéficie de l’appellation contrôlée, les vignerons de Montlouis-sur-Loire voient leur ténacité récompensée.
La récolte qui se prépare devrait être étiquetée AOC Montlouis-sur-Loire Originel.

📍Connaissez-vous le Pétillant Originel du Le Rocher des Violettes ? Une cuvée 100% chenin

🧐Un vin fermenté et vinifié en cuve inox, 2 mois de fermentation avant la mise en bouteille.
Ce vin pétillant naturel est comme son nom l’indique un vin effervescent, dont la prise de mousse en bouteille est réalisée par la souche de levure qui a initié la fermentation alcoolique, contrairement à un Champagne ou un Crémant où l’on rajoute une levure exogène lors de la mise en bouteilles.
Lors de la vendange, le degré alcoolique avoisine les 12,4% vol.
Le moût est fermenté à basse température en cuve inox.
Ensuite, le vin est mis en bouteilles alors qu’il reste encore 13 grammes de sucre par litre. La prise de mousse est l’étape durant laquelle les levures indigènes du raisin vont continuer à consommer le sucre résiduel tout en dégageant du gaz carbonique.
Les bouteilles reposent alors minimum 28 mois sur lattes, puis elles sont dégorgées et muselées sans adjonction de liqueur.

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