Wine for sale: Belargus
Belargus
★ Partner ProducerIvan Massonnat, a Chenin lover, set off on a crazy adventure. He bought a legendary estate – the one that used to belong to Jo Pithon – to build up a collection of the most prestigious plots and to use the most extremely demanding methods in both the vineyards and the winery. Brilliant wines from Angers!
Ivan Massonnat successfully brought together several plots in three distinctive terroirs: 10 hectares in the only Loire Valley grand cru Quarts-de-Chaume, a few parcels in Savennières (at the foot of Roche aux Moines) and some in Côteaux-du-Layon too. The estate covers 24 hectares, putting Chenin Blanc pride of place. And if you were wondering about its name, the property was named after a pretty blue butterfly that lives in the area.
The estate is currently certified organic, having been awarded certification in 2022 and is currently going through the process of converting to biodynamic to care for the rich biodiversity found there. The grapes are harvested when they are perfect, and yields are controlled with roughly 25 hectolitres per hectare.
Vinification takes place with very little intervention (no lee stirring or racking takes place. Fermentation takes place in barrels having been triggered by natural yeasts present on the grape skins. Maturation occurs over one to three years in different containers (228 L and 400 L barrels, and demi-muids (600-litre barrels...). The aim is to craft wine for cellaring that are able to withstand the passing decades.
Belargus was created from the passion of one man, Ivan Massonnat. After years of research and learning, he fell in love with Coteau des Treilles in 2018.
Ivan Massonnat successfully brought together several plots in three distinctive terroirs: 10 hectares in the only Loire Valley grand cru Quarts-de-Chaume, a few parcels in Savennières (at the foot of Roche aux Moines) and some in Côteaux-du-Layon too. The estate covers 24 hectares, putting Chenin Blanc pride of place. And if you were wondering about its name, the property was named after a pretty blue butterfly that lives in the area.
The estate is currently certified organic, having been awarded certification in 2022 and is currently going through the process of converting to biodynamic to care for the rich biodiversity found there. The grapes are harvested when they are perfect, and yields are controlled with roughly 25 hectolitres per hectare.
Vinification takes place with very little intervention (no lee stirring or racking takes place. Fermentation takes place in barrels having been triggered by natural yeasts present on the grape skins. Maturation occurs over one to three years in different containers (228 L and 400 L barrels, and demi-muids (600-litre barrels...). The aim is to craft wine for cellaring that are able to withstand the passing decades.
