Clos GALERNE

The Clos Galerne is a 10-hectare Winery vineyard in the heart of the best terroirs of the Anjou Noir. Created by Cédric Bourez, it is made up of vines on the Pierre Bise and Moulin Brûlé sites in Beaulieu-sur-Layon, vines in Savennières and vines in Chaume.

Love at first sight for the terroir of Anjou

Myrtille and Cédric Bourez settled in Anjou with their four children for the love of the land. Cédric, with a degree in oenology and viticulture and after having acquired experience in two estates in the Côte de Provence, wanted to make white wines from great terroirs. It was a visit toAnjou, its landscapes and its lights, the meeting of its winegrowers who were in solidarity with him that was the trigger... It was love at first sight! 

"Le Clos Galerne is the link between the climate, this cold and humid north-west wind, the Galerne, which keeps us company during the winter pruning hours, and the history of our land, a living memory of the battles that crossed Anjou during the Vendée wars."

A land marked by the history of the Vendée wars

In 1793, it was the " Virée de Galerne " where thousands of Vendéen fighters and their families crossed the Loire and fought battles, notably on the hillsides of Winery, at the Moulin Brûlé.

Black Anjou, end of the Armorican massif

The Winery is composed of the most beautiful terroirs of Anjou, varied and complementary. The subsoil is made up of slate schists, sandstone and carboniferous schists as well as volcanic rocks such as spilite, all coming from the Armorican Massif.

Chiseled chenins, revealing great terroirs

Cedric humbly admits that he is still discovering his terroirs. He first sought to make straight, fine wines that reveal each terroir of his Winery. As the vintages progress, we can feel his ambition to harvest his grapes at the right maturity to keep this tension so particular of the Chenin and to keep reasonable degrees of alcohol.

Great care is taken during the harvest: search for a good maturity of the grapes, manual harvest in boxes, slow pressing... The whites are aged for 11 months in barrels and are bottled just before the harvest which arrives.