CHATEAU PIERRE BISE

The History of Château Pierre-Bise: Three Generations Dedicated to the Loire Terroir

In 1959, at the age of 50, Pierre Papin acquired Château Pierre-Bise, in the heart of the Loire Valley. At the time, the estate covered only 9 hectares but was already driven by a passion for the vine and a deep respect for the terroirs. In 1974, his son Claude Papin took over the family estate and initiated a major expansion. By the late 1980s, he incorporated his father-in-law’s vineyards, located in Rochefort, Chaume, and Quarts-de-Chaume, and in 1992 added the Clos de Coulaine, giving the estate a prestigious new appellation: Savennières.

A Pioneering Commitment to Organic Viticulture

As early as 1976, Château Pierre-Bise began working with Samabiol, a pioneer in organic products, and drew inspiration from Francis Chaboussou’s research on trophobiosis, which links plant health to nutritional balance. During the 1980s and 1990s, the diversity of the terroirs and the proximity of INRA in Angers reinforced this qualitative approach. Full grass cover was adopted in 1990, enhancing the wines’ mineral expression and the soil’s biological life.

The Vineyard Today

Since 2004, with the acquisition of new parcels in La Roche-aux-Moines, the vineyard has grown to 45 hectares. Located on the slopes of the Layon, the estate benefits from a unique geology shaped by the Layon fault and the meeting of the Paris Basin and the Armorican Massif. This geological diversity, combined with the mesoclimate of valleys oriented South/East–North/West, creates ideal conditions for wines of character.

Chenin Blanc: The Iconic Grape of the Loire

A true interpreter of the terroirs, Chenin Blanc is a late-ripening variety that reveals all the minerality and complexity of our soils. Cultivated in the region since at least the 15th century, it produces elegant dry, sweet, or sparkling white wines.

Our Other Grape Varieties

• Cabernet Franc and Cabernet Sauvignon: for our Anjou Villages (powerful reds) and Cabernet d’Anjou (off-dry rosé). • Gamay: produced in small quantities for a supple, fruity red wine.

A Philosophy: Working with Nature

Inspired by Masanobu Fukuoka and the “do-nothing” farming method, we favor conservation agriculture and practices that respect biodiversity: • Agroforestry and natural grass cover • Winter grazing by animals and snail control by chickens • Lacto-fermentation of plants to enrich the soil • Minimal use of inputs, with only small doses of copper and sulfur.

Winemaking: Guiding Without Forcing

In the cellar, we respect the work done in the vineyard by intervening as little as possible. • White wines: gentle pressing, indigenous yeasts, malolactic fermentation for dry wines. • Red wines: long, delicate macerations, aging in barrels, large casks, or amphorae for 1 to 2 years.

Our Appellations

• Savennières – Prestigious dry white wine • Anjou – Les Rouannières, Clos de Coulaine • Anjou Villages – Characterful red wine • Coteaux du Layon – Sweet white wine • Crémant de Loire – Sparkling wine • Rochefort – White wine • Quarts de Chaume Grand Cru – Exceptional sweet white wine

An Estate that Reflects the Essence of the Loire Valley

Thanks to the richness of our terroirs, our sustainable viticulture, and precise cellar work, every cuvée from Château Pierre-Bise fully expresses the unique character of the Loire Valley and its grape varieties.