In the Saumur region the tufa stone unites with the climate of the Anjou region to give Saumur wines their character. The main grape varieties are mostly Cabernet franc and Chenin.

With the first frosts, the vine leaves change colour and start falling; the vine goes into winter hibernation. Winegrowers prune the vine shoots and monitor the number of buds per stock. This is a glimpse at the quantity and quality of the future crop. Pruning is adapted to each vine stock. At the end of March, the buds open, the vine awakens, marking the arrival of spring. The first leaves gradually appear and the branches spread and entwine. In June, the vines flower. The budding bunches of grapes become progressively visible, vegetation grows. The winegrower trains the branches on the fence to facilitate work on the vine. To achieve an optimal quality of harvest, the yield of each vine is controlled by a crop thinning and green harvest in July. Some bunches of grapes are removed to limit production and improve the quality of the grapes left on the vine. Just like pruning, this monitoring is adapted to each vine stock. Caressed by the sun, the grapes slowly soak up the heat and light. The grape pips grow, the red grape varieties turn red, and the white grape varieties become translucent. The bunches of grapes increase in weight and colour. Sugar concentrates in the grapes as acidity subsides. The ripening of the grapes continues and the harvest draws near. The grape harvest begins at the end of September or the beginning of October. The winegrowers pick the grapes plot by plot to gather at peak maturity. The expression of a terroir requires perfect ripeness. The harvest marks the end of the life of a grape and the beginning of the life of wine. The cycle of the vine is repeated annually and is greatly influenced by climate conditions. These conditions create the identity of our wines and produce unique wines from one year to another.