VINCENT PINARD
Clément & Florent Pinard
Domaine Vincent Pinard is located in Bué, nestled at the heart of the Sancerre region. Rooted in centuries-old tradition, this family estate embraces a highly traditional approach to winemaking. Guided by a philosophy supporting natural and organic methods, the estate respects its terroirs and, by extension, the environment
Domaine Vincent Pinard is located in Bué, at the heart of the Sancerre region. Their way of working at this centuries-old family estate is very traditional. The work philosophy takes a natural, organic approach and respects the terroirs and consequently the environment.
The estate's 17 hectares are predominantly situated on the hills of Bué, a renowned winegrowing village well-known for its limestone and clay-limestone terroirs. Notably, the estate abstains from the use of herbicides, insecticides, anti-rot treatments, and similar practices.
The estate’s 17 hectares are mainly located on the hills of Bué, a famed winegrowing village that boasts limestone and clay-limestone terroirs. They do not use any herbicides, insecticides or anti-rot treatments, etc.
The majority of vineyard work, including harvesting, is carried out manually. The estate has deliberately opted to restrict yields, focusing on producing small quantities of grapes with few clusters per vine. This is achieved through short pruning, disbudding, and cluster thinning (green harvest). Grapes are meticulously handpicked, carefully selecting the finest grapes performed at the sorting table. The philosophy is to minimise intervention, and if the fruit is healthy, there is no need for artificial products during the vinification process. Depending on the cuvée, they utilise tanks, wooden vats, or barrels of varying sizes (228–litre and 600-litre).
Most of the work in the vineyards is done by hand (including harvesting).
They have chosen to limit yields and produce small quantities of grapes (few grapes per vine stock). In order to do so, they prune short, disbud and thin the cluster (green harvest). The grapes are handpicked and they select the finest grapes at the sorting table. They intervene as little as possible. Everything depends on grape selection. If the fruit is healthy there is no need to use artificial products during the vinification process. Depending on the cuvee, they work with tanks, wooden vats or 228 –litre and 600-litre barrels.
REGION OF PRODUCTION
Loire Valley
APPELLATION
Sancerre
FOUNDED
1789
VINEYARD
17 ha
CLIMATE
Cool continental
SOIL COMPOSITION
Limestone and clay-limestone
VARIETIES GROWN
Pinot Noir, Sauvignon blanc
AGRICULTURE
Organic & Biodynamic