95% Clairette, 5% Bourboulenc 

Carefully hand harvested to avoid berries splitting in order to preserve flavours & aromas. Between 32hl/ha and 38hl/ha.

20 to 60 years old vines

100% Chardonnay 

20% Grenache, Cinsault 20% from direct press, Mourvèdre 60% by saignée 

Carefully hand harvested to avoid berries splitting in order to preserve flavours & aromas. 

Between 32hl/ha and 38hl/ha. 

20 to 60 years old vines

65% Folle Blanche, 35% Cabernet Franc

15gr residual sugar

37 year old vines

Only 10.000 bottles produced a year

12 months of traditional ageing on fine lees, in bottles. Sugar based preparation added (liquor) determined after tasting to obtain brut sparkling wine.

Sauvignon de Touraine AOP “Le Rendez-Vous du Passage Interdit” 2019 

100% Sauvignon Blanc grown on flint and clay soils. Aged for six months on its lees. 50% malolactic fermentation to temper acidity.
Resembles a ‘baby’ Sancerre 

This cuvée is named after the small house in the middle of the plot of vines, where the local resistance used to meet during the Second World war. 

100% Melon de Bourgogne / Organic 

The vineyard has an unusual terroir because its subsoil is composed of a volcanic rock: gabbro, covered with a layer of clay 40cm. The particularity of this soil gives these wines a minerality and a characteristic lemony note. This cuvee comes in three different labels: two of each in a case of 6, which symbolise terroir, wine and man. 

Valençay blanc Vieilles Vignes 2019 

Blend of 80% Sauvignon Blanc, 15% Chardonnay and 5% Menu Pineau 

The vines lie on a mix of clay/chalk, gravel, and flint soils spread over six hectares. The wine is aged on its fine lees for six months and a percentage of the wine goes through malolactic fermentation in order to gain more depth.

Ideal with poultry, quiche and the local Valençay goat cheese. 

Valençay rouge Vielles Vignes 2019 

Blend of 40% of Cot (Malbec), 30% of Gamay and 30% of Pinot Noir. 

Easy drinking wine with scents of black and ripe red cherry fruits. A smooth palate with a balancing freshness. Ideal with cured meat, sausages, cheeses, pasta and poultry. Could be served lightly chilled.
”I’m interested in people (those ones who taste my wines), in fact the wine is just a pretext!” Andre Fouasssier 

Nicolas Millerioux, Sancerre, Tradition

100% Sauvignon Blanc 

“Nicolas has crafted an eye-catching Sancerre of wonderful purity, vibrancy and authenticity. Tightly wound, precisely etched citrus fruits vie for attention with a delicate hint of nectarine and white peach. A telling minerality adds to the sense of vitality, keeping the palate energised and refreshed.” 

Neil Sommerfelt MW 

100% Cabernet Franc 

100% Cabernet Franc 

95% Mourvèdre, 5% Grenache 

Carefully hand harvested. 30 to 35 days of vinification, aged in foudre and barrel for 22 months. Between 32hl/ha and 38hl/ha. 

30 to 65years old vines

“A red Bandol that fully lives up to the revered reputation of this tiny enclave of vines nestled on the coast just outside the city of Toulon. The limestone dominated soils ensure that the wines are endowed with structure and yet elegance. This striking red wine maybe heady and rich yet it retains sufficient freshness throughout. Deep, dark spiced wild herbs and autumnal fruit combine seamlessly with notes of faded rose, leather and damson plum. The sculpted tannins provide ample structure yet do not dominate the luxurious, powerful fruit. A wine to savour.”  Neil Sommerfelt - Master of Wine