Winery of the Grange TIPHAINE

La Grange Tiphaine is a family of winegrowers since the 19th century, on the same site, not far from Amboise (Indre et Loire). The rigour of the work was recognised very early on. Damien Delecheneau now manages the family's 13 hectares. What wines, my friends! Damien's various winemaking tours in Bordeaux, Burgundy and further afield, in South Africa and at Clos Pégase in California have forged a strong character for him despite his angelic air! The head is not only in the clouds. With Coralie, his companion, who has been involved in the management of Winery since 2008, he is taking his approach to better respect his environment by using plants to care for the vines and by dynamising the water needed for the preparations. The Winery is certified Organic in 2007 and then Biodynamic in 2014. The construction of a new wine storehouse, completed in 2010, completes a long journey. This is indeed the word that corresponds to this young winemaker full of enthusiasm which has, in a few years, upset the already very meticulous practices of these ancestors. More than 35 plots make up the Winery, between clay-silica-clay terroir in Montlouis-sur-Loire and clay-silica-clay in Amboise -La Côte Chaude-. The red grape varieties (7.5 ha), some of which are 115 years old, give wines with character, fruit and power. The whites (7.5 ha), delicate and of good ageing potential, are made from Chenin (50% of the totalGrape varieties ).

The work of the Ecocert certified vine induces a grassy, ploughed and even hoeing soil. The grapes are harvested by hand in small crates and fermentation starts without exogenous yeasts. The Delecheneau's perfectionism in extracting the matter while keeping the elegance pushes them to delicate practices: working with gravity, little pumping, no racking or stirring on the whites! Carbonic maceration is practiced on the Gamay to bring fruit and freshness and remains traditional on the Cabernet and the Ribs. Depending on the vintage, the extractions are gentle and the macerations long, the maturing is done in concrete vats or barrels or barrels of 225 and 400 L, all of several wines in order to bring a so-called gentle oxidation without distorting the typicality of the juices.