Closerie de Belle Poule

Sebastien Gandubert is committed to producing wines that are entirely free of additives. All wines are spontaneously fermented using native yeasts, aged in neutral barrels, and bottled unfined, unfiltered, with no added SO2. The approach is radically non-interventionist — letting the fruit and terroir express themselves without manipulation. His mentor Patrick Desplats (of Domaine des Griottes in nearby Saint-Lambert-du-Lattay) taught him much of what he knows about farming and winemaking. This mentorship shaped his deep commitment to organic and biodynamic viticulture, working the schistous terroirs of Anjou with respect for the land. Gandubert's wines frequently undergo extended macerations — his orange Chenin Blanc 'Les Eaux Bonnes' sees two months of skin contact before pressing, while his reds also macerate for extended periods. The slow, patient pressing of whites (sometimes over several days) and long barrel aging of around 12 months reflect a philosophy of giving wine the time it needs.