This is a family estate of 27 hectares at Chançay in Vouvray, farmed biodynamically and certified organic.
The vineyards are worked naturally - ie without herbicides or pesticides - according to biodynamic principles, and grapes picked entirely by hand. Young vines, with their larger crop, are generally used for sparkling wines until they reach a level of maturity deemed suitable to be included in the still wines, while the fruits of the older vines of over thirty years of age will become dry, medium or sweet wines according to the vintage conditions. All the wines are made in cellars are dug out of the limestone that predominates.
Since its inception in 1875 the estate has expanded from 4 hectares to 33, as has the knowledge that has passed down through the five generations of Vigneau-Chevreaus who have lived and worked here.