The story of Les Frères Couillaud is one of bold vision and dedication, beginning in 1978 when the three brothers acquired Château de la Ragotière, a medieval estate dating back to the 14th century, complete with remnants of moats, an original stone gateway and a restored chapel. Their philosophy combines deep respect for the terroir with ecological viticulture and continuous innovation: from Terra Vitis certification and organic conversion to experimental plantings of disease‑resistant varieties such as Muscaris, Floréal, Voltis and Sauvignac. Winemaking focuses on precise berry‑ripeness assessment, gentle pressing, cold settling and long ageing on lees in underground glass‑lined tanks, amphorae and oak barrels. The new generation — Amélie and Vincent — continues to shape the estate’s future, blending tradition, biodiversity and forward‑thinking techniques to craft wines that embody the elegance, freshness and unique character of the Ragotière terroir.

Winemaking

This wine is produced in the Loire Valley near the Atlantic, in the canton of Vallet, on a very stony and steep hillside facing south and southwest. The soil is a mix of siliceous clay over late‑stage micaschist. The vines, aged 20–35 years, are trained in simple Guyot with yields around 55 hl/ha. Harvesting is mechanical with sorting table, crusher and destemmer, and 20% of the volume undergoes skin maceration. Pneumatic pressing is followed by cold settling, then temperature‑controlled alcoholic fermentation at 16–17 °C. The wine is aged on fine lees for 7 months in underground glass‑lined tanks and bottled after natural cold stabilization

Tasting notes

The pale yellow‑green colour opens to fruity, floral and mineral aromas; the palate is very fresh, supple and finishes with a persistent mineral signature.

Food pairing

It pairs beautifully with oysters, shellfish, seafood, grilled fish and is also excellent as an aperitif. Cellaring potential is 3–5 years.