TERRA VITA VINUM

Located in Mozé-sur-Louet, south of Angers, Terra Vita Vinum is an Anjou estate taken over from the Richou family by Bénédicte and Luc Briand. Their work is based on a plot-by-plot approach and particular attention to the soils. The estate is located in Anjou Noir, an area of the Loire Valley characterised by remarkable geological diversity.

Terroirs of schist and volcanic rock

Terra Vita Vinum’s vines are rooted in soils originating from the Armorican Massif, composed notably of schist, gneiss, rhyolite and granite. This diversity is one of the guiding principles of the estate’s work, with winemaking methods adapted to the different terroirs.

Chenin Blanc, the emblematic grape variety of Anjou, plays an important role in the vineyard. Terra Vita Vinum also grows Cabernet Franc for its red wines. These two historic Loire Valley grape varieties find their expression here on the terroirs of Anjou Noir.

Biodynamic viticulture

Terra Vita Vinum practises biodynamic viticulture certified by Demeter and Biodyvin. Vineyard work follows the lunar calendar and excludes herbicides and chemical inputs. The estate notably uses plant-based preparations and preserves grass cover, hedgerows and wooded areas.

Much of the work is carried out by hand, including pruning, disbudding, sorting and manual harvesting. One plot is also worked using a horse. Terra Vita Vinum vinifies exclusively grapes grown in its own vineyards.

Low-intervention winemaking

In the cellar, fermentations rely on the indigenous yeasts naturally present on the grapes. The white wines undergo long pressing cycles before being aged in different vessels, including barrels, concrete eggs and amphorae.

For the red wines, maceration methods are adapted according to the grape variety, soil and vintage. No sulphites are added at harvest; small amounts may be added at bottling when considered necessary.

The wines of Terra Vita Vinum offer an opportunity to discover the terroirs of Anjou Noir through Chenin Blanc and Cabernet Franc. An approach that combines biodynamic viticulture, manual vineyard work and low-intervention winemaking.

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