Domaine De La Cotelleraie

Initiated into the world of viticulture by Claude Vallée, a dedicated worker who embarked on his journey at the age of 14, the present custodian inherited not just the skills of the trade but an infectious enthusiasm for meticulous craftsmanship. A legacy to be carried forward, should the next generation choose to embrace the calling.

Since assuming ownership in 1997, the estate has evolved significantly from its origins in 1957, expanding from 12 hectares of vines, asparagus, and fruit trees to the present 27 hectares of dedicated vineyards. This transition marks the estate’s first generation wholly committed to the artistry of winemaking.

Acutely aware of the privilege bestowed by cultivating cabernet franc vines on the esteemed terroirs of Saint Nicolas de Bourgueil, a commitment to an environmentally conscious philosophy took root in 1999. Organic cultivation emerged not merely as a choice but as a moral imperative, a dedication to respecting the land, the plants, and the delicate ecological balance. In this winemaking philosophy, technical knowledge is complemented by a deep sensitivity to the needs of the vines, allowing them to reclaim their natural essence.

The dedicated team at Domaine de la Cotelleraie know how to listen to the plant, let it take back its natural rights and benefit from a balanced ecosystem with real microbial life on the grounds. Wine is a living material that is made above all around the vine stock throughout the year. The team at Domaine de la Cotelleraie follows a rigorous schedule of ploughing, stripping, hoeing, and treatments with sulfur or copper throughout the year. This meticulous approach allows the estate to forgo the use of chemical weedkillers, fertilisers, and pesticides, creating an environment that thrives on natural biodiversity.

Wine, viewed as a living entity shaped by the vine stock and the hands that tend to it, is the culmination of a year-long journey. The estate’s commitment to this craft is underscored by the resumption of manual harvesting in 2009 and the subsequent certification with Ecocert—a tangible expression of the dedication to sustainable and organic practices.