Domaine de la Renière, located in Puy-Notre-Dame, Saumur in the Loire Valley, is managed by Thibault Masse. Thibault developed a passion for viticulture early in life, influenced by his upbringing on a farm and friends passionate about wine. His formal education includes a degree in vine science and plant biology from Dijon and an oenology diploma from Bordeaux. His practical experience includes internships at renowned wineries such as Latour-Martillac and Cheval Blanc before taking over Domaine de la Renière in 2018.
Domaine de la Renière spans 18 hectares with vineyards primarily planted with Chenin Blanc and Cabernet Franc. The soils comprise clay-limestone topsoil over Turonian tuffeau limestone bedrock. This combination of soils contributes to the distinct minerality and freshness of the wines, providing a unique expression of the Loire Valley’s terroir.
The domaine has been certified organic since 2021. Viticulture practices at Domaine de la Renière emphasize minimal intervention, with a focus on maintaining the natural health of the vineyard ecosystem. Gentle pruning and hand-harvesting are key practices, along with the use of cover crop.
In the cellar, Thibault Masse employs low-intervention winemaking techniques to preserve the authenticity of the terroir. For white wines, ambient yeast fermentations are conducted in stainless steel tanks, with aging in stainless steel, barrels, and sandstone amphoras. Malolactic fermentation is typically blocked to maintain natural acidity. Red wines undergo a short, cool maceration to preserve fruitiness and finesse, followed by ambient yeast fermentation of 100% destemmed fruit and aging in a mix of stainless steel and oak barrels.
