The estate and its history
Wine and people
With the arrival, in 2017, of Valentin Pieaux, son of Jean-Michel and nephew of Bruno, the next generation is assured. The family continues the adventure of the Domaine du Margalleau, which began in 1938. A story between tradition and modernity, always respectful of the terroir and nature and, above all, always guided by passion.
a little
history
It all began with ten hectares of vines in 1938. Georges Pieaux, then a farm worker, decided to become independent. In 1955, his two sons Gérard and Lucien took over. They share equipment and work within a few hundred meters of each other, but remain independent for winemaking and marketing.
Jean-Michel began by renting out plots of land in 1986. Bruno began working for his uncle Lucien in 1990. In 1995, when Gérard and Lucien retired, the two brothers decided to take up the torch, grouping all the plots together. This was the birth of Domaine de Margalleau, named after one of the first plots worked by their grandfather. Over the years, the estate has grown to its current size of 32 hectares. In 2006, there was only one cellar for the entire vinification process.
In 2017, Valentin joined his father and uncle on the farm as an employee. He creates his first rosé, l’Intronisé, in 2018 and will soon join Jean-Michel and Bruno as partners.
50
15%
Weather stations are installed throughout the Vouvray AOC region, to help winegrowers monitor their vineyards.
of the estate's sales are for export. Domaine du Margalleau wines are drunk on every continent.
Taking care of the vine
"No two vintages are ever the same, even less so for Loire wines, which are strongly influenced by climate and terroir."
To give our vines every chance of producing quality grapes, we have been committed to sustainable practices for several years. We constantly observe our vines, to limit phytosanitary treatments and take targeted, moderate action. Obtaining the HVE (High Environmental Value) label in 2019 has confirmed our good practices… which continue in the cellar.
We vinify our harvested grapes gently, thanks to two pneumatic presses that limit crushing of the harvest, and our recent stainless steel vats with temperature control for perfect fermentation control.
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