Good White Anjou - Domaine Belargus 2020

The domain

Belargus is above all an enthusiast's dream come true. At the origin of the project: the vision of a great wine lover, determined to restore its letters of nobility to a thousand-year-old vineyard. Built stone by stone by Ivan Massonnat, the Domaine is 100% dedicated to Chenin and explores the micro-terroirs of Anjou Noir in a plot-based approach inspired by Burgundy "climats".

From the 11th century, the hillsides of Anjou were planted with vines by religious orders. Chenin then reigned supreme there and, until the 19th century, the wines of Anjou were served on royal tables throughout Europe. Then came the modern era, with its technical innovations and its share of historical vicissitudes, which imprinted a profound change on this vineyard, like many others in France. But this mosaic of thousand-year-old terroirs remains, and Domaine Belargus has set itself the task of revealing all its facets through an unprecedented selection of grands crus, lieu-dits and monopoles.

On 24 hectares dedicated to the noble Chenin, the Domaine produces local wines on the most beautiful terroirs of Anjou Noir, in biodynamics. Among his most remarkable plots: The Quarts-de-Chaume (grand cru), center of gravity of the Domain with ten hectares in one piece, spread around the three historic places of the appellation
The Coteau des Treilles (monopoly), a steep hillside with a wild character, located in the heart of an area classified as a "Regional Nature Reserve". The Clos des Rucheres (monopole) in Savennières, planted on a rare hillside of purple shale.

Respecting the personality of the vintage, Domaine Belargus delivers a collection of dry white wines each year and, in exceptional years, lets the magic of botrytis act to create a few sweet cuvées.

Ivan Massonnat has the faith of the collective anchored in the body: the Belargus adventure is thus written in the plural, with a team made up of young talents (notably Adrien Moreau, cellar master and Amaury Chartier, vineyard manager), benefiting from the support from true Loire pioneers (Jo Pithon and Guy Bossard).

A collective energy that continues in several regional projects, whether through the presidency of the Paulée d'Anjou (international event working to promote Anjou), or to have the "Ronceray" cru officially recognized (Chenin sec produced on the Chaume tenement).