The Vouvray vineyard 

             Located at the center of the Loire Valley, the vineyard of Vouvray has reigned for more than 16 centuries in Touraine.


             The surface of Label of origin Controlée Vouvray, which celebrates its 80 years in 2016, represents 2100 hectares of vines distributed on 8 communes with a large majority of the vine growers gathered on Vouvray and Vernou-on-Brenne . 

The grounds argilo-limestones and argilo-siliceous are appropriate perfectly for making of a wine of great expression. 

The wines of Vouvray result from a white type of vine: Chenin called also White Pineau of the Loire.

Origin of the wines of Vouvray BM

                   It is in September 1990, with the day before of exceptional grape harvest, which Pascal Berteau & Vincent Mabille created the wines of Vouvray BM.

Pascal Berteau, resulting from a vine growers family, had exerted already for a few years when he joined Vincent Mabille, son, grandson and back grandson of vine growers.


After 28 years of collaboration, Pascal took a well-deserved retirement in April 2019 and it is Vincent who now manages alone.

Vines, culture

              On a surface of approximately 25 hectares, the vineyard comprises pieces of very diverse ages.


Cut in Patureaux


The cut of the stocks proceeds between December and April.



Stock of Chenin

From April at May, it is the time of the maintenance of the ground and the stakes, disbudding as well as the plantation of new pieces.

In June-July comes the period from training, the branches are raised and maintained by wire in order to form the rows of vine.

Trimming is practised mechanically approximately every 2 weeks to curtail the bits too much invading between June and August.


August and September are periods of weak activity in the vines, the vine grower prepares for the grape harvest which takes place in the majority of the cases throughout October.


We gather the grapes mainly mechanically but certain pieces are made manually in particular for the realization of sweet wine by sorts surmatures bunches.          


Manual grape harvest 




Here the cycle of the vine and as of November, the vine grower seizes his shears again...


The Wine storehouse, wine making

                      Started from a field, we decided to build a wine storehouse, modern and practical tool fulfilling the current requirements of quality.

The wine 


Equipped with a fermenting room in great majority out of stainless and with a pneumatic press, this one acceuille each year approximately 1000 hectolitres of must intended to work out the various wines of our range. 


The grape arrives by bucket and is poured by gravity in a press. During pressing, we collect approximately 3000 liters of must which run out by gravity in a first tank. During 24 hours this juice is elutriated (washing), we recover then in a second ferments the cleared up must which will undergo the stage of fermentation.


 At the time of fermentation, the yeasts present at the origin in the grape transform sugar into alcohol. This must becomes wine then. After two or three rackings (separation of the wine and dregs of decantation) during the winter, the wine is filtered.

With each stage of the wine making, the product is tasted in order to evaluate its evolution .

Tasting of the year 


The still wines can be bottled at spring and to be marketed.

 For the wines intended for sparkling, it is a new wine making which begins.

 The principle of the traditional method is to make refermenter a wine out of bottle and to preserve the carbon dioxide outburst which forms the bubbles. To obtain this fermentation, one adds to the basic wine of liquor (to make starting from sugar and of wine) and of yeasts. The bottles filled up of this mixture on a printer are stopped using metal capsules. They then are stored in cellar horizontally at least 12 months so that fermentation takes place. 


Traditional method in the course of 



The yeasts consume sugar by a fermentation which produces carbon dioxide, alcohol and dregs.


Deposit at the end of 

the fermentation

At the end of the fermentation, one can observe the dépot in the bottle. The bottles are put on point to reduce the dregs in the neck. Each day, they are turned to support this operation. Discharging (décapsulage)a for goal to eliminate the dregs. It is at this time there only that one decides if a wine will be brut or medium dry thanks to the liquor addition. Then the bottles are stopped and muzzled, they are then marketable.

Our wines

                 The wines of Vouvray age particularly well, thus thanks to the will of conservation of Enogat and Bernard Mabille, the family meetings are often punctuated unforgettable moments.



Tasting of Vouvray 1921, 1947, 1959


Attached to the typicity of the wines of Vouvray, we work out our products with a preoccupation with an authenticity.

The range of the wines that we propose to you is vast, note all the same the sweet remarkable ones by their aromatic richness and of a very good quality-price ratio.


The still wines are dry, medium dry and sweet according to years' and especially according to the sunning. Their temperature of service is of 12°C.

  •  Dry Vouvray is combined perfectly with the products sea.
  • Medium dry Vouvray is appropriate better for a sauce fish or pork-butcheries.
  •  As for sweet, it can only be tasted, with aperitif, accompanied by foie gras, or typified cheese.


The sparkling wines are light, with fine bubbles, their temperature of service is of 8°C. They accompany aperitif perfectly and serves and every moment between friends.

Our sale's circuits

A great part of our wines is bought by a co-operative cellar.

We select our the best fermented to sell on line to our customers. We are available to receive you on simple appointment to the or

Our wine storehouse  makes it possible to accomodate groups to 50 people.


The Vineyard