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.

Les Frères Couillaud have always enjoyed exploring new paths, and since 1997 they have dedicated part of their estate to an experimental vineyard planted with grape varieties unusual for the Nantais region. Wines from these parcels are released under the label “Collection Privée des Frères Couillaud.”

Winemaking

This 100% Chardonnay is produced in the Loire Valley on the estate of Château de la Ragotière, where 35‑year‑old vines grow on a very stony, south‑facing slope with micaschist soils. Harvest takes place in September, followed by pneumatic pressing and cold settling before temperature‑controlled fermentation at 14–16 °C. Ageing lasts 12 months on fine lees in 10‑hectolitre ovoid tanks, enhancing texture and roundness. Bottling occurs in October after cold stabilization.

Tasting notes

The nose is complex, showing quince, candied lemon, dried banana and hints of cinnamon; the palate is rich and rounded like spiced bread, lifted by the finesse and freshness of licorice, with a long, enveloping finish.

Food pairing

The wine pairs beautifully with scallops, salt‑crusted sea bass and fish with beurre blanc. It can be enjoyed now or cellared for 3–5 years.