Le Clos des Quarterons – Amirault Vignerons

Family run for 180 years, Xavier and Agnès Amirault are the latest generation to biodynamically farm 37 ha across 53 parcels in Saint-Nicolas-de-Bourgueil on the border of the Anjou and Touraine regions. The vineyards face south on gentle slopes and are made up of gravel, sand and clay over limestone. Cabernet Franc, locally known as ‘Breton’ is the dominant variety and in the winery Xavier adopts a pragmatic approach using both cement tanks and open top wooden casks for fermenting and both tanks and demi-muids for ageing. The emphasis here is firmly on elegance and finesse and in spite of their drinkability when young, they also age tremendously well.

Loire Valley

FRANCE

Le Clos des Quarterons

The roots of a family for over 180 years in Saint Nicolas de Bourgueil. A team with varied origins and complementary personalities.

Here, together, Women and Men inspire, respect, and work together as best they can

THE DIVERSITY AND THE LIFE OF THE AMIRAULT FAMILY LAND

Viticulture

On this type of soil – deep gravel on a clay base – it is important to maintain a balance to ensure the vine does not succumb to the vagaries of the weather (drought, heavy rainfall). We achieve this balance by adding a small quantity of our own compost, prepared with biodynamic ingredients. At the start of winter, we dig the compost in very close to the surface. In spring, the green cover, kept under control by the natural flora, has a greater influence on the rate of growth of the vine to produce wines which are very true to terroir. Likewise, to best respect the environment, Domaine Amirault reduces the usage of “Bordeaux mixture” by gathering its own mixture of plants (meadowsweet, nettle, dandelion and horsetail) which is infused and then sprayed.

Winemaking

Their aim is to harvest a perfectly healthy grape. The grapes are taken to our winery where the whole bunches are pressed. We make the wine using a traditional method and only the natural yeasts found in the vineyard. Each grape variety is vinified separately before they are carefully blended To allow it to develop its fine bubbles, the wine undergoes a second fermentation in the bottle before being left for at least 36 months on its lees. Our wines are certified 100% organic, biodynamic or more recently “Vin Méthode Nature” in the course of conversion to AB*. The primary goal is to respect and preserve the grape as much as possible, to bring in a healthy harvest and offer wines that are tasty, fine, and which delight the greatest number of people.