1 wine grower

Born in Berry, I started my professional experience in the United States, before returning to improve my knowledge in the Bordeaux and Burgundy.

In 1999, I installed on 2.5 ha of vines spread over the two designations Reuilly and Quincy. Today, with my team, I operated 18 ha.

I am attached to these two vineyards; my grandfather was one of the initiators of the black pinot on the naming Reuilly. Both soils, siliceous of Quincy and argilo-limestone of Reuilly, bring a beautiful complementarity for the whites, and demonstrate that from the same vine, Sauvignon, we can obtain wines in the aromatic notes and in the varied structures.

In 2005, I opened in Reuilly, a tasting area with sale of local products.

The year 2012 sees the realization of my new cellar, a long term project , holding me to my heart, which will enable me to optimize my vinification.

It is with pleasure that I will make you to discover our different vintages.

valery-renaudat-vigneron

1 team : 5 persons

Benoît et Dimitri in the wineyard and at the cellar
Jérônime at the front desk and secretaryship
Daniel the commercial correspondent and english-speaking

team-valery-renaudat

1 wine-producing area : Centre Loire Valley

Wines of Centre Loire regroup the vineyards of :

- Sancerre
- Menetou Salon
- Quincy
- Reuilly
- Coteaux du Giennois
- Pouilly-fumé
- Châteaumeillant

They are installed on trays and of slopes dating in most cases from the 1st secondary era.
Their soil is made up today of a big variety of calcareous and loamy sediments on which the winegrowers planted a number restrained by quality grape varieties.
The continental semi climate and the soil of the various appellations particularly adapted to the used grape variety , Sauvignon and Pinot noir in the majority, allows the production of great wines.

In figure :

Total area appellation	7 605 ha
Area planted with Sauvignon	4 165 ha
Area planted with Pinot noir	953 ha
Area planted with Pinot gris	35 ha
Total production	300 000 hl
France sales	60 %
Exportations	40 %

Wines of the Centre Loire have in common lightness, freshness and fruity which make them particularly nice and in harmony with the regional food.
White wines are fine, sprightly and full of fruits, their aromas recalling the broom, the leaf of blackcurrant and the citrus fruit. A rich mouth and a freshness always present allow to give wines of big breed.
Red wines are flexible and perfumed, full and long in mouth.
Rosés are of a big sharpness, with the delicate aromas evoking autumn fruits.

1 natural region : Berry

The berry is a historical province of France of the ancient regime, having as capital Bourges.
This province nested between the castles of the Loire valley and the foothills of the Central Massif, covers two departments, Indre and Cher.
It is one of the oldest agrarian French territories and owes her unit more to history than to geography.

His main natural regions :
- sologne
- Pays fort
- Champagne Berrichonne
- Boischaut
- Brenne
- …

Some culinary specialities :
- Pâté berrichon or Pâté de Pâques (patty of easter)
- La galette de pommes de terre (potatoes flat cake)
- les oeufs à la couille d’âne (poached eggs with red wine)
- la fromagée (cottage cheese with herbs)
- …

Land of animal husbandry of cows, the Berry is especially known for its cheeses goats :
- The Crottin de Chavignol
- The Pouligny Saint Pierre
- The Selles sur Cher
- The Pyramide de Valençay
- …

Famous figures marked history and culture of the Berry villages :
- Jacques Coeur, treasurer of king Charles VII in Bourges.
- George Sand, writer of rural novels, “ La Mare au Diable”, “Le Meunier d’Angibault”,
“La Petite Fadette”, find their naturals scenary in the “ black valley”, (La Châtre, Nohant, Gargilesse,…Mers sur Indre).
- Alain Fournier, born in La Chapelle d’Angillon, author of the Grand Meaulnes.
- Maurice Estève, painter from second part of XXth Century.
- Charles-Maurice de Talleyrand-Périgord, signatory of the french constitution, minister of Napoléon and diplomat, in Valençay.
- Jacques Tati shoot the movie “Jour de Fête » in Sainte Sévère
- …

To discover :
- The Cathedral of Bourges
- The Jacques Coeur palace in Bourges
- The swamp of Bourges
- The Abbey of Noirlac
- The Porcelain of Mehun sur Yèvre and Foëcy
- The village of La Borne (pottery)
- The Cattle of Valençay
- the Esteve Museum in Bourges
- The Brenne, Land of thousands of ponds
- The George Sand Mansion in Nohant
- …

2 guaranteed vintage

A.O.C Reuilly

West of Bourges, in the heart of the Berry Province, the Reuilly vineyard stretches over 200 hectares from the banks of the river Arnon to the river Cher and produced white wine from Sauvignon grape variety, red wine from Pinot noir and rosé wine from Pinot gris.

The vines are raised along moderately steep chalky-marly slopes and on high sandy-gravelly terraces.

The appellation extends over six villages:
Reuilly, Diou, Lazenay, Chéry, Lury, and Preuilly.

The AOC (protected designation of origin) white Reuilly is acquired in 1937, and the AOC red and rosé Reuilly in 1961.

Number of wine growers	25
STotal area of the appellation	600 ha
Area of production	197 ha
Area planted with the Sauvignon	103 ha
Area planted with Pinot noir	60 ha
Area planted with Pinot gris	34 ha
Total production 2008	8 784 hl
Production of white wines	4 626 hl
Production of red wines	2 649 hl
Production of rosé wines	1 509 hl
Export sales	15 %

A.O.C Quincy

Au Nord-ouest de Bourges, le vignoble de Quincy est installé sur les rives du Cher, sur des terrasses de sables et de graves. Il produit sur plus de 240 ha uniquement des vins blanc issus du cépage sauvignon blanc.

L’aire d’appellation s’étend sur deux communes, Quincy et Brinay.

Dès Août 1936, Quincy est le premier des vignobles du Centre-Loire à accéder à l'Appellation d'Origine Contrôlée

Number of wine growers	25
Total area of the appellation	1000 ha
Area of production	241 ha
Area planted with the Sauvignon	241 ha
Total production 2008	11 669 hl
Export sales	20 %

3 wines

Vinification white and rosé:
Mechanical wine harvest, selection, moderate pressing, racking of the must during 12 hours, and then put in tank. Fermentation at low temperature. Maturing on thin lees to get precursor flavours. Fining with mineral stuff. After racking in tank, bottling under inert gas.

Vinification red one:
Hand labor wine harvest for the old vine plants, destemed for 100% and mechanical wine harvest for the young vine plants. Fermentation on the skins during 8 days with 2 days of off fermentation with a temperature at 12 degrees, crushing, moderate pressing then put in tank. Maturing between 4 and 9 months in tank.