IN THE VINEYARD We like the idea that our wine is remarkable because it identifies a region, a type of soil, an exposure, a grape variety and ancestral know-how. The expression of the singularity of our terroirs is our priority. Producing wines faithful to our values of requirement, curiosity and generosity drives us. We want to be part of time by perpetuating an artisanal wine tradition. The men and women who work throughout the year, according to the seasonality, to take care of the vines and the wine, hold a primordial place in this adventure. We are thinking about adopting a soft pruning, in order to perpetuate our vineyard. We adapt our work to the needs of each plot: age, grape variety, type of soil. We seek balance in order to think of the vineyard as an ecosystem rather than a material. We work clay soils to obtain a filtering texture while freeing the vine from its competitors. The manure is mainly of animal origin, we prefer cow manure. We carefully select the buds. Sulfur and copper treatments are minimal and combined with plant extracts. The harvest is entirely manual, with systematic sorting. The harvest is always an opportunity to live a moment of sharing and meetings. IN THE CELLAR We want to make wines by valuing the potential of each plot according to the vintage. We deliver an interpretation by choices of pressing, maceration, racking and aging time without ever copying a process. We strive to listen to the directions taken by wine and adapt to them. The use of sulfur is minimal and in an antiseptic principle. We gladly expose wines to oxygen with the idea of strengthening them. We are in the first year of organic conversion with the ECOCERT organization, labels are above all a way to make our practices more readable for consumers and partners. We plan to continue our approach with biodynamic certification. ABOUT US Jean-Damien comes from a family of farmers and hoteliers. After enriching himself from his studies in theater and philosophy, he entered the world of gastronomy thanks to catering. He then discovered himself very comfortable in the service and quickly took on the responsibilities of chef de rang of beautiful Lyon houses from the brasserie to the double starred. The wine is there, very close, and becomes in his eyes inseparable from the great dishes he brings to the table. He then became a sommelier. Caught up in his great curiosity, he took the path of the vineyard and very quickly in parallel that of the school where he passed his diploma in viticulture and oenology. He then feels that it is in contact with the earth that he will be the happiest. His first experiences as a winemaker left him with beautiful anecdotes to tell and a special excitement was born in him when the grape showed the end of his bunch. From these learnings were born his first wines but also magnificent friendships. It was then that he discovered the terroirs of the Loir Valley and its incredible potential... Aurély has been coming to the Sarthe since childhood, the farms and the hilly landscape are familiar to her. She grew up surrounded by merchants and craftsmen. A bit of a jack-of-all-trades, never satisfied with learning. She studied film technician before taking off for Montreal. In Quebec, the business catches up with her and she takes on responsibilities in a store of a local brand. On her return to Lyon, she returned to university and passed the competition for a school teacher. She will make equal opportunities her hobbyhorse by replacing with great energy the teachers of the Lyon suburbs. The couple then decided to get married and realize this dream project together: Make wine together. An intense year of training in the vineyard as in the cellar for Aurély, a reconnection with beautiful sensations for Jean-Damien. And the opportunity to take over a beautiful work tool gave life to Maison Gazeau-Baldi.