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Liv Vincendeau
Anyone who sees the labels will smile: her prestige crémant is called „ZeitLos“ - a play on words that reveals the whole philosophy. Liv Vincendeau from Domaine Vincendeau matures her sparkling wines where time stands still: in the tufa cellars of Saumur, at a constant 11 degrees.
Born in Darmstadt, she came to Anjou as a chemist and stayed on as a winemaker. Since 2014, she has been cultivating four hectares on the Corniche Angevine - a listed steep slope landscape with a view of the Loire. Its old Chenin Blanc vines are rooted in green and purple slate, interspersed with volcanic rock.
More about Liv Vincendeau
Precision meets terroir
Liv Vincendeau is a perfectionist. Wearing wellies, she stands between her rows of vines, holding bottles against the winter light and checking the cloudiness of her maturing Crémants. This Obsession with detail is no coincidence - the winemaker studied chemistry in York and Strasbourg before falling in love with the world of wine.
Your Bulles de Liv Gold combines this precision with the character of the Loire: Herbs, mussel shells, white bread crust - the RVF awarded 91 out of 100 points for the 2021 vintage.
48 months patience
The figures speak for themselves: while the law stipulates that Crémant de Loire should only be aged on the lees for nine months, the Timeless Réserve full 48 months in the famous tufa cellars of Saumur. The result? A crémant of breathtaking complexity, which Terre des Vins has awarded the coveted Coup de Cœur characterised.
The basis for all sparkling wines is chenin blanc from vines that are between ten and eighty years old. Spontaneous fermentation, no dosage, Demeter-certified since 2020 - Purist crémants without compromise.
The terroir of the steep slopes
The vineyards of the Domaine Vincendeau are located on the Corniche Angevine, a steep slope above Rochefort-sur-Loire, which is a listed building. The view sweeps across the Loire to the island of Béhuard. Underfoot: green and purple slate, spilite and phtannite of volcanic origin, interspersed with quartz.
These barren, stony soils limit yields to a maximum of 45 hectolitres per hectare - ideal for concentrated, mineral base wines. Similar to Claude Riffault in neighbouring Sancerre, Liv relies on Authenticity instead of quantity.
From chemist to vigneronne
„The viticulteur produces grapes. The vigneron has to turn them into wine - a second craft,“ says Liv Vincendeau. She is a master of this second craft. With only 16,000 bottles year, the domain is one of the small but fine addresses in the Loire.
Most of the work is done by the winemaker herself: Pruning, foliage work, harvesting, vinification, sales. She is supported by a handful of loyal seasonal workers and her family. A Craft business in the best sense - Authentic, personal, without compromise.