Domaine Villemade

After studies at viticultural College of Amboise and Mâcon, Hervé Villemade first perpetuated local winemaking traditions. But after tasting the wines made by master of sulphur-free vinification -ie Marcel Lapierre- but also those of..
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Hervé Villemade
Vallée de la Loire
Cellettes
Chardonnay, Sauvignon, Gamay, Pinot Noir
24ha
65000
AB - vin bio Ecocert
Showing 1 - 3 of 3 items
Our opinion on this winery

After studies at viticultural College of Amboise and Mâcon, Hervé Villemade first perpetuated local winemaking traditions. But after tasting the wines made by master of sulphur-free vinification -ie Marcel Lapierre- but also those of neighbour Thierry Puzelat, he decided to turn towards organic farming. Certified since 2001, he tried it first on 3 ha of the family’s 13-hectare vineyard to get yields of about 40hl/ha (instead of the 55 of his father) with gentle winemaking, low in sulphur, from healthy grapes full of fruit. The vineyard is split into 2 parts with no neighbouring vineyards, which protects the vines from unscrupulous winegrowers who would spoil his efforts by spraying chemicals around. 7.5ha correspond to the place known as “La Bodice” where Chardonnay and sauvignon grow on sandy, chalky and clayey soils, that is their white Cheverny ! 

On 4.5 ha the red clay of Ardilles is favourable to Pinot Noir and Gamay, the two varieties producing their red Cheverny in equal proportions.Today the domain has grown to an additional 12 hectares. Whole bunches of grapes are picked up and put into crates with minimal doses of sulphur in the different containers such as fibre glass tanks, barrels and big oak barrels. Low temperature fermentations guarantees a slow process towards quality wines. At last up to 24 months’ aging will finish off the wines which may need some time to settle after bottling. Beyond good value for money these wines won’t open up that easily and that is precisely where their attraction lies. Easy-drinking wines but also to be kept: a very good example of “organic” wines.

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