Domaine aux Moines

Vines have grown on this land since the 12th century, when monks from the Abbaye de St Nicolas d'Angers first planted the slopes above the Loire. The modern estate, Domaine aux Moines, was established in 1981 by Monique Laroche. Her daughter Tessa Laroche took over management in 2001/2003 and has since guided the property toward organic and biodynamic viticulture.

• Monastic viticulture on this site dates to the 12th century
• Domaine aux Moines formally founded in 1981 by Monique Laroche
• Tessa Laroche assumed leadership in 2001/2003
• Organic certification achieved in 2011; biodynamic practices added in 2017

Savennières Roche-aux-Moines is one of the Loire Valley's most prestigious sub-appellations, covering a small area within the broader Savennières AOC in Anjou. Domaine aux Moines controls roughly 12 of the appellation's 22 hectares under production, giving it outsized influence over the character and reputation of Roche-aux-Moines wines. The estate is classified under AOC Savennières Roche-aux-Moines.

• Savennières Roche-aux-Moines is a sub-appellation of Savennières, itself within Anjou
• Only 22 hectares are under production in the entire appellation
• Domaine aux Moines accounts for approximately 12 of those hectares
• Exclusively produces dry white wine from Chenin Blanc

The estate's vineyards sit on south and southwest facing slopes, a crucial orientation for ripening Chenin Blanc in this northerly climate. Soils are volcanic schist interspersed with quartz and phtanite inclusions, as well as areas of sandstone and clay. Proximity to the Loire River creates a temperate microclimate that moderates cold temperatures and protects the vines against damaging springtime frosts.

• South and southwest facing slopes maximize sun exposure
• Volcanic schist with quartz and phtanite inclusions defines the soil profile
• Loire River proximity tempers cold and reduces frost risk
• Sandstone and clay also present alongside the dominant schist

Tessa Laroche farms the estate organically and has incorporated biodynamic practices since 2017. Yields are kept under 30 hectoliters per hectare, and harvest is conducted entirely by hand with 5 to 6 passes through the vineyard to select only optimally ripe fruit. Fermentation relies exclusively on indigenous yeasts. Aging takes place in a combination of tank and used oak, with 65 to 75 percent of the wine spending time in tank and the remainder in cask. The main cuvée produces 30,000 to 40,000 bottles annually. A second wine, Le Berceau des Fées, is produced from younger vines.

• 5-6 manual harvest passes (tries) for optimal fruit selection
• Indigenous yeast fermentation only
• 65-75% tank aging, remainder in used oak casks
• Secondary cuvée Le Berceau des Fées sourced from younger vines