Domaine Pierre et Bertrand Couly, Chinon: six centuries of winegrowers and single-vineyard Cabernet franc

Domaine Pierre et Bertrand Couly is a 23-hectare family estate at the heart of the AOC Chinon appellation, in the village of Saint-Louans in the Loire Valley. Rooted in the same winemaking lineage since the 15th century, Bertrand Couly and his son Vincent farm the estate using agroecology, certified HVE level 3 and Terra Vitis and produce single-vineyard Cabernet franc wines that express the full diversity of Chinon's terroirs.

Available directly from the estate on Avenue des Vins.

How would you describe Domaine Pierre et Bertrand Couly?

Six centuries of winegrowers, 23 hectares and the diversity of Chinon's terroirs

Domaine Pierre et Bertrand Couly is a 23-hectare family estate at the heart of the Chinon appellation, in the village of Saint-Louans. The family has been growing vines here since the 15th century, and Bertrand, trained as an agronomist and oenologist, is today one link in a chain six centuries long, working alongside his son Vincent, who has joined the estate to carry the story forward.

What makes the estate exceptional, Bertrand says without hesitation, is the diversity of its terroirs. Le Parc, La Haute-Olive, le Pérou, les Blancs Closeaux, each lieu-dit has its own distinct character, vinified separately so that every cuvée tells the story of its own soil. Not one wine that smooths out the differences, but several that bring them into focus.

Our strength comes from the diversity of our terroirs, which give us a range of wines with very different profiles.

When did you catch the wine bug?

Born into the vines, trained to understand them better

For Bertrand Couly, there was never really a moment of revelation. The estate has been in his family since the 15th century: he was born into this world, grew up breathing it, and never had to decide to become a winemaker. What he did choose, however, was not simply to inherit it, which is why he went on to study agricultural engineering, then earned his oenology diploma.

Understanding the vine from the inside, refining vinification choices, reading the soils with scientific tools without losing sight of terroir: it is that path that allows him today to farm the estate using agroecology with both rigour and conviction.

The estate has been in my family since the 15th century, I was born into this world and made it my profession after studying agricultural engineering and earning my oenology diploma.

What philosophy guides your work in the vineyard and the cellar?

Trees, hedgerows, animals, and as little chemistry as possible

Bertrand Couly has made a clear choice: work with the living, not against it. The entire estate is farmed using agroecology, trees, hedgerows, grass cover under the vines, animals grazing between the rows. These natural elements maintain the soil and protect biodiversity without the need for chemical inputs. It is a balance built over the long term, one that demands observation before intervention.

The goal is to use natural elements, trees, hedgerows, grass under the vines and animals, to maintain the soil.

This approach has been recognised by the HVE level 3 certification (Haute Valeur Environnementale, awarded as early as 2014) and the Terra Vitis label. In the cellar, the same rigour applies: the single-vineyard wines are made without any oak, so that each of Chinon's terroirs can speak for itself without correction.

Which wine best represents your estate?

Single-vineyard Cabernet franc, the flagship grape of an appellation that deserves to be known

Bertrand does not single out one cuvée: it is the full range of single-vineyard reds that represents the estate. All made from Cabernet franc, all aged without oak, but each anchored in a different lieu-dit, Le Parc does not have the same character as La Haute-Olive, and that is precisely what Bertrand is trying to show. The soil does the talking; the winemaker steps back.

When opening a bottle with friends, his choice falls on the Cuvée Le V: "simple, ripe, generous and enjoyable with many dishes." A no-fuss wine, made for the table and for sharing.

Our entire range of single-vineyard reds, made from our king grape Cabernet franc, is the true reflection of our estate.

What food pairings do you particularly enjoy with your wines?

Plenty of freshness, even in the most concentrated cuvées

What strikes you about Bertrand Couly's Chinon wines is their freshness. Even the most concentrated cuvées retain an elegance and a tension that makes them easy at the table, never overpowering the plate. They pair naturally with fairly delicate meats: duck, pork, veal.

For the more structured cuvées, those that benefit from a few years in the cellar, Bertrand suggests beef or spiced dishes, where the wine's substance finally meets a dish that can match it.

The most concentrated wines retain a great deal of freshness and elegance, and pair beautifully with fairly delicate meats such as duck, pork and veal.

What are your plans and ambitions for the years ahead?

Opening the estate, raising Chinon's profile, passing it on

What gets Bertrand out of bed every morning is as much about keeping traditions alive as it is about opening the estate to a new generation of wine lovers, those who care about quality and where what they drink comes from. Wine tourism has become a central part of that ambition: an escape game in the contemporary cellar, a nature trail that won a prize at the 2024 Wine Tourism Awards, gyroscope and electric quad bike tours through the vineyard, and gîtes at the heart of the estate, 3 km from the historic centre of Chinon.

Beyond the welcome, the ambition remains that of a winemaker: to keep improving practices, to move towards ever more sustainable viticulture, and to always make the best wines possible. An estate that, in Bertrand's own words, balances modernity and tradition.

Discover the wines of Domaine Pierre et Bertrand Couly directly from the estate, at the estate price, in a short supply chain on Avenue des Vins.

Frequently asked questions about Domaine Pierre et Bertrand Couly

Where is Domaine Pierre et Bertrand Couly located ?

The estate is situated in Saint-Louans, in the town of Chinon (Indre-et-Loire, Loire Valley), at the heart of the AOC Chinon appellation.

How long has the Couly family been making wine in Chinon ?

The family has been growing vines in the Chinon appellation since the 15th century. The story continues today with Bertrand Couly and his son Vincent, who has joined the estate to ensure its transmission to the next generation.

Which grape varieties are grown at Domaine Pierre et Bertrand Couly ?

The estate grows primarily Cabernet franc, the flagship red grape of the Chinon appellation, across 23 hectares. It also produces a white Chinon from the Chenin grape variety.

Is the estate certified for sustainable farming ?

Yes. The estate holds the HVE level 3 certification (Haute Valeur Environnementale, awarded since 2014) and the Terra Vitis label. It practices agroecology: trees, hedgerows, cover crops under the vines and grazing animals between the rows.

What food pairings work with the estate's Chinon wines ?

The lighter cuvées pair well with duck, pork and veal. The more structured wines suit beef or spiced dishes. The Cuvée Le V, simple and generous, works with a wide range of everyday meals.

Can you visit Domaine Pierre et Bertrand Couly ?

Yes, the estate offers a wide range of wine tourism activities: guided tastings, an escape game, a nature trail (awarded at the 2024 Wine Tourism Awards), vineyard tours by gyroscope or electric quad bike, and gîtes at the heart of the estate, 3 km from the historic centre of Chinon.