Claire et Florent Bejon
The Domaine Claire et Florent Bejon is a small and genuine wine estate located in the Loire, a few kilometers from the town of Chinon, famous for giving its name to the homonymous AOC mainly based on Cabernet Franc. Before starting the winemaking adventure with Claire in 2002, Florent worked for 20 years at a major company specializing in mobile bottling, collaborating with large producers in the region such as Richard Leroy, Benoit Courault, and Tessa Laroche. The vinifications take place in an old and charming cellar carved into the tuff, capable of offering optimal temperature and humidity conditions throughout the year.
The Bejon couple manages just over 5 hectares of vineyards almost exclusively planted with Cabernet Franc, except for a small portion allocated to Chenin Blanc. The vines have an average age of about 50 years and are rooted in heterogeneous soils mainly composed of clay, limestone, and flint. Claire and Florent personally handle the entire production process, from the vineyard to the cellar, following the principlesof certified organic farming and leaving space for nature, without removing wildflowers and spontaneous herbs. Among the agronomic techniques employed is the practice of green manuring, which consists of sowing legumes, crucifers, or grasses in the rows with the main purpose of increasing soil fertility and preserving its structure. The harvests are done by hand, and the various plots, fragmented and diversified by pedological characteristics, are vinified separately. In the cellar, no oenological additives are used, not even sulfur when the vintage allows it, with fermentations occurring spontaneously and long, delicate skin macerations. Aging takes place in old oak barrels, demi-muids, or sandstone amphorae, and throughout the entire processing, the masses undergo no clarification or filtration.
Pain Perdou is the latest label launched by Claire and Florent Bejon, made from a plot of Cabernet Franc planted on limestone soils and processed without the addition of sulfites. The result is a wineThe Domaine Claire et Florent Bejon is a small and genuine wine estate located in the Loire, a few kilometers from the town of Chinon, famous for giving its name to the homonymous AOC mainly based on Cabernet Franc. Before starting the winemaking adventure with Claire in 2002, Florent worked for 20 years at a major company specializing in mobile bottling, collaborating with large producers in the region such as Richard Leroy, Benoit Courault, and Tessa Laroche. The vinifications take place in an old and charming cellar carved into the tuff, capable of offering optimal temperature and humidity conditions throughout the year.
The Bejon couple manages just over 5 hectares of vineyards almost exclusively planted with Cabernet Franc, except for a small portion allocated to Chenin Blanc. The vines have an average age of about 50 years and are rooted in heterogeneous soils mainly composed of clay, limestone, and flint. Claire and Florent personally handle the entire production process, from the vineyard to the cellar, following the principlesof certified organic farming and leaving space for nature, without removing wildflowers and spontaneous herbs. Among the agronomic techniques employed is the practice of green manuring, which consists of sowing legumes, crucifers, or grasses in the rows with the main purpose of increasing soil fertility and preserving its structure. The harvests are done by hand, and the various plots, fragmented and diversified by pedological characteristics, are vinified separately. In the cellar, no oenological additives are used, not even sulfur when the vintage allows it, with fermentations occurring spontaneously and long, delicate skin macerations. Aging takes place in old oak barrels, demi-muids, or sandstone amphorae, and throughout the entire processing, the masses undergo no clarification or filtration.
Pain Perdou is the latest label launched by Claire and Florent Bejon, made from a plot of Cabernet Franc planted on limestone soils and processed without the addition of sulfites. The result is a wine
