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Winemaker Noëlla MORANTIN
Winemaker Noëlla Morantin
Region: Loire Valley
City: Pouillé
Grape varieties Vineyard : sauvignon, chardonnay, côt, cabernet franc and gamay
Surface Winery: 8 ha
Annual production: 25.000
Certification: organic wine (AB, Ecocert)
The wines of the Winery
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![L'Effet mer 2022 - Vin de France - Noëlla Morantin]()
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![Marie Ju 2022 (Pet'Nat' ) - Vin de France - Noëlla Morantin]()
Marie Ju 2022 (pet nat de Chenin) | Noëlla Morantin
Natural sparkling
Noëlla Morantin
Vin de France White 2020
16,90 €
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![My Dear - Vin de France - Noëlla Morantin]()
Mon Cher 2022 | Noëlla Morantin
Gamay de Loire returns with a bang
Noëlla Morantin
Vin de France Red 2022
17,10 €
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![CÔT à CÔT 2021]()
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![LBL sauvignon - Vin de France - Noëlla Morantin]()
Favorite
LBL sauvignon 2021 | Noëlla Morantin
A great success for pure pleasure!
Noëlla Morantin
Vin de France White 2021
27,40 €
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New
On sale!
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Bio
We're talking to you about his Winery
| Noëlla Morantin 's work is respectful of the land, the grapes, the wines and the consumers. Since 2011, she has decided to do without the AOC and remains in Vin de France. In the heart of the Châteaux de la Loire, Noëlla is fully committed to the natural wine approach. Her wines are frank and sincere, full of vitality and vivacity. Coming from the world of advertising, marketing and communication, Noëlla Morantin decided quite radically and quickly to leave everything behind to learn more about wine (BTS Viti-Oeno) without having the idea of becoming Winemaker. Noëlla did her internships, from 2001 to 2003, at Winery Mosse and fell in with both feet in the Natural Wine family! She then moved on to Marc Pesnot (Muscadet). In 2004, the year she graduated, she met Junko Arai, a Japanese importer and owner of Winery Bois Lucas, where she learned her trade. In 2008, Noëlla took the plunge and bought some grapes. |
In 2009, he rents 8,5 ha of vineyards, in organic farming since 1991. Finally, in 2011, purchase of his first vines (3.8 ha at Bois Lucas). Work in the vineyards: surface ploughing, disks, interceps, claws. Manual harvest, in boxes. Vinification: for the reds, vatting in wooden vats, whole bunches, then a carbo on 'Mon Cher' and a traditional one on 'La Boudinerie', the two gamay cuvées. For the côt, millefeuilles between whole bunches and destemmed. The whites: direct pressing, tapped after a night of settling, aged for a year or more, barrels and tons (of 400 l). |
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