It was in 1959, at the age of 50, that Pierre PAPIN acquired Château Pierre-Bise. In 1974 his son Claude decided to return to settle on the 9 ha of origin that will be expanded, particularly in the late 80s with the recovery of the vineyards of his father-in-law on Rochefort, Chaume and Quarts-de-Chaume .
A new stage was reached in 1992 with the integration of Clos de Coulaine which brings an additional appellation to the property: Savennières.
Finally, with the arrival of René in 2001, the vineyard will reach its current area of 54 ha with the return of plots including the Savennières Roche aux Moines.
Since 2010, René Papin manages the domain.
At the heart of Anjou, the crossroads of the Armorican massif, the Paris basin and the Aquitaine basin offer a great geological diversity that our vineyard stretching from the Coteaux du Layon to the banks of the Loire.
- Floor :
After quickly spreading grass on our vineyard since the early 90s, our attention is now on the types of grass and their management. Since 2008 we let it go to maturity (which corresponds to the beginning of drying) before bedtime with a rolofaca (it is already the second version) aiming at the following advantages:
- the mulching of the coated grass decreases evaporation and the temperature (up to 10 ° C in the sun in summer, which may be sufficient to avoid a blockage of biological life),
- the microclimate is conducive to the microfauna, which is itself unfavorable for large attacks of insect pests,
- Straws serve as a support for micro-organisms that make them evolve into humus.
This approach, for "normal" yields of 25-35 hl / ha on our soil types, allows us not to fertilize or amend (apart from a few puny areas that occasionally receive a compost support microorganisms, or Fragmented Rameal Wood).
- Vine :
Concretely we therefore bring only elements and trace elements foliar (including copper, in its assimilable form), especially partially in the form of plant purines.
The spraying is not standardized because we adapt to the rainfall and deficiencies of the different zones. Some deficiencies, besides the deficiency itself, also alert on a sensitivity to certain insects (for example iron for red spiders).
- The vinifications:
The philosophy of cellar work is very simple: to accompany, by intervening as little as possible. In the case of white wines it starts with a gentle pressing (low flow rate but as continuous as possible, so long enough to obtain juices the least possible trouble, without poor extraction), a settling of a day or two followed by departure fermented by native yeasts, followed by malolactic fermentation for the dry ones. On the other hand the vatting of the reds is quite long (usually 4 weeks) but also very sweet, including only some bubbling in the air. Most of our wines are raised more or less partially in barrels.
This aging of one to two years, which may include one or two rackings, ends with a filtration, tangential for whites, on land for reds, before bottling.