Charles Bouly
Charles Bouly started out as a stranger to the world of wine, but has always had a keen interest in food and agriculture. In 2008, he decided to devote himself entirely to wine and obtained a diploma in oenology in Toulouse. After his training, although his desire to set up his own business was strong, he still felt the need to gain practical experience. So, for almost 10 years, he worked on various family estates of varying sizes, accumulating technical knowledge both in the vineyard and in the cellar.
In 2019, after two years of searching, Charles finally found parcels of vines to buy that matched his ecological research and expectations at Jacques and Agnès Carroget's Domaine de la Paonnerie in Anjou. Although the vines had been grown organically since 1997, a building had to be erected on site, completed in 2021. The 8.5-hectare estate boasts magnificent views over the Loire, with its soil rich in the black schist so characteristic of the region. Guided by a strong ecological conscience, Charles seeks to reconcile nature and production, promoting biodiversity in the vineyard. Natural winemaking was a logical choice for him, with no inputs during fermentation and no filtration of the wines. However, a small amount of sulfur may be added when preparing the wines for bottling, and nitrogen is used for degassing.
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In 2019, after two years of searching, Charles finally found parcels of vines to buy that matched his ecological research and expectations at Jacques and Agnès Carroget's Domaine de la Paonnerie in Anjou. Although the vines had been grown organically since 1997, a building had to be erected on site, completed in 2021. The 8.5-hectare estate boasts magnificent views over the Loire, with its soil rich in the black schist so characteristic of the region. Guided by a strong ecological conscience, Charles seeks to reconcile nature and production, promoting biodiversity in the vineyard. Natural winemaking was a logical choice for him, with no inputs during fermentation and no filtration of the wines. However, a small amount of sulfur may be added when preparing the wines for bottling, and nitrogen is used for degassing.
Translated with DeepL.com (free version)
