Domaine de la Pépière 2025

Created in 1984 by Marc Ollivier in the hamlet of La Pépière (from pépie, thirst) in the village of Maisdon sur Sèvre, the estate has grown and evolved with the arrival of Rémi Granger in 2007 and Gwénaëlle Croix in 2013. After a period of organic farming, today they cultivate their vines biodynamically with particular attention to the expression of each of their plots.

The La Pépière cuvée is produced on 12 hectares of the estate, on very stony soils with a granite base, where the vines are on average 25 years old. The grapes are harvested by hand and pressed without prior crushing. Fermentation occurs using indigenous yeasts, followed by aging on whole lees until the following spring.

It is a very pale, almost colorless wine, which expresses fruity, floral and mineral notes on the nose: lemon, pear, sea spray and hay. The palate is fresh and aromatic.