Drinking more than you should?

Rock is visible in many places; the ground is very dry and stony, and water has always been in short supply. In the past, the village’s various wells were not enough to provide water for the inhabitants and livestock. The family well, for instance, yields ten litres of water a day in summer. Is this why the villagers had a reputation for drinking more than was reasonable? Be that as it may, vines have always covered most of the hillsides above the village and the river.

Domaine de la Pépière: organic and biodynamic Muscadet wines

At Domaine de la Pépière, we firmly believe that the quality of the wine depends on the quality of the grapes. The estate has therefore naturally adopted working methods that reflect this philosophy. Rémi Branger’s arrival in 2007 paved the way for the estate’s transition to organic farming, followed by Gwénaëlle Croix’s introduction of biodynamic practices in 2013.

The expression of the terroir, of a terroir, of terroirs

Very early on, Marc identified a single-vineyard cuvée. “Wines aged in old barrels tasted different. One glance at a geological map and I understood.” And so the Clos des Briords cuvée was born, a plot of old vines on granite soils.

In 2006, the Les Gras Moutons cuvée was launched, following the acquisition of a superb vineyard plot. The plot is situated on the top of a small hill on the banks of the Maine, constantly swept by the wind. The Melon de Bourgogne grape thrives here on gneiss soils.

Non-intervention as a guiding principle

Modern techniques, and in particular the various oenological products available today, make it possible to alter, correct and adjust the wine. The Domaine de la Pépière has chosen not to follow this path. Our policy of non-intervention in the cellar guides our decisions in the vineyard.

To encourage the natural ripening of the grapes, the estate quickly adopted a three-wire trellis system. This increases the leaf area and, consequently, the sugar content in the berries. Combined with short pruning, this technique eliminates the need for chaptalisation (the addition of sugar) in the winery. Fermentation, meanwhile, takes place naturally thanks to the yeasts present on the grape skins.

Since 2006, no more weedkillers: the soil is ploughed and raked. The following year, the estate naturally switched to organic farming. Treatments based on copper and sulphur are supplemented by those made from various plants. Nettles, comfrey and horsetail are harvested along the banks of the Maine. These are applied in the form of infusions, fermented extracts and decoctions.

(Source: The estate’s website)

A few photos of the Pépière estate

Excessive alcohol consumption is harmful to health; please drink in moderation.
In accordance with the Public Health Code, wines, sweet wines and beers have an alcohol content of between 3% and 18%