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The Estate

Winemaking has been passed down from father to son in the Rousseau family for 4 generations, starting with Alphonse at the end of the 19th century and the start of the 20th, Georges in 1930 then Jacques in 1960: and now Bernard and Michel have taken the torch.

They are assisted by Alice, their mother who is in reception and labels bottles, Catherine, Michel's wife in reception, orders and deliveries, two full-time employees and a few part-time employees for pruning and other work with the vines (debudding, thinning) as well as the harvesting.

The Operation

This is an 19.20-hectares vineyard:

The terroir is essentially made up of flinty clay with a large amount of surface flint.
The vines are planted on a plateau that overlooks the Indre River (a tributary of the Loire).

The winery is mostly made up of stainless steel tanks with external coils, with some tanks of fiber glass.

Cellars with barrels
We also have a cellar for wine casks for a vintage called "l'automnale". It is made up of 228-liter oak barrels and 450-liter oak casks.

The press is pneumatic to obtain a grape juice that is as clear as possible without crushing the seeds. A conveyor belt lifts the grape directly inside, allowing us to sort the harvest.

A second cellar is used for more traditional methods. The wine must remain here for at least 9 months for the second fermentation in bottle and aging on slats.

Bottle of Brut Sensation rosé in fermentation

Bottle of Brut Sensation rosé in fermentation.



A sales location for the reception of visitors and tasting of different wines.