Joseph Mellot is the only wine estate to own vineyards in all eight of the Central-Loire Valley appellations. Our exceptional knowledge of the vineyards and their terroirs ensures the optimal cultivation of the various grape varieties.

We apply an individually tailored vineyard management approach that enables us to express, in finesse and nuances, the alchemy of great grape varieties and singular terroirs across all of the different appellations.

Joseph Mellot is present in the appellations of Sancerre, Pouilly-Fumé, Pouilly-sur-Loire, Menetou-Salon, Quincy, Reuilly, Coteaux du Giennois and Châteaumeillant.
In the majority of our vineyards we cultivate the noble and historic grape varieties of Sauvignon Blanc and Pinot Noir. The Chasselas grape is grown in the Pouilly-sur-Loire appellation, while Gamay is present in our blends for the Coteaux du Giennois and Chateaumeillant appellations. The Pinot Gris grape variety is exclusive to the rosé wines of the Reuilly appellation.

Vines are perennial plants of the rambling type; it is therefore necessary to control their growth.

Work in the vineyards begins with vine pruning, a process that makes it possible to regulate grape production for the year ahead. This is carried out during the period of plant dormancy that occurs between November and the end of winter. The prunings are either burned or chipped and spread on the ground between the vineyard rows to enrich the soil with organic matter. It is also in the early winter that any missing vine stocks are replanted and maintenance work carried out on the trellising.

In spring, as soon as the vines begin to develop, disbudding can be carried out, an operation that consists of removing some of the new growth, making it possible to further regulate production.

In the beginning of summer, once the vines are sufficiently developed, they are “lifted”, a process known locally as “accolage” or staking that is designed to support the vines. This prevents the shoots that form the year’s growth from breaking and helps ensure the success of the harvest. In general, two to three lifting operations are required each year.