This family owned and run property, Château Tarcière, dates back over 150 years, with the old manor house dating back to the 11th century. It is situated 10km from the pretty town of Clisson.
In 1959 the estate gave up production of other agriculture in favour of vines. Today brothers Rémi and Jean-Jacques Bonnet are in control. Rémi joined the business in 1982 and his brother, Jean-Jacques, followed in 1988. Their 40 hectare estate has been farmed in an environmentally conscious manner for over 12 years, they started the conversion to organics in 2005 gaining accreditation in 2009 then moving on to biodynamic methods in 2010. The soil types of the estate are very distinct: Dabinières is mica-schist and gneiss; Gautronnières is gabbro and amphibolite, both volcanic igneous rocks; Les Laures is granite; and Goulaine a mix of schist and gneiss. The harvesting is all by hand, followed by a gentle pressing using a pneumatic press and then fermentation using wild yeasts collected in each vineyard. After fermentation the wines are left on their lees which allows them to use low levels of sulphur dioxide. They are then aged for a minimum of six months but the top wines will spend up to four years on the lees gaining complexity. They are then bottled using low levels of sulphur, enough to preserve the freshness in the wines but little enough to allow the wines to express themselves.