‘La Pierre Frite’ is the name of the domaine’s largest parcel. The unique soil here is rich in limestone and varied flintstone rocks. The fruit is hand harvested to small crates, whole bunch pressed and fermented with natural yeast in tank.

The family’s vigneron history can be traced back to the 1700’s and today Laurent Charrier farms vineyards planted by his grandfather and great grandfather, as well as more recent plantings. In 1996 Laurent converted the domaine to organic principles, which now comprises 16 hectares spread across Saumur, Anjou and Coteaux du Layon. The vineyards are not treated with synthetic chemicals and regular cultivation forces the root systems deep into the soil and rock, which Laurent believes helps the vines to resist parasites and withstand climatic variations. The ‘Pierre Frites’ terroir that makes up a large part of their holdings is worth a special mention. Here both limestone and flint rock offer a “dual terroir” creating wines with ripeness but also deep minerality.

The winemaking is very simple with the belief that it’s the vineyard work that counts most. Healthy, balanced, ripe grapes fermented using native yeast and no additives (save a small amount of sulphur prior to bottling) and raised predominantly in stainless steel for extra freshness.