Emmanuel Ogereau is a young, rising star making beautiful dry Chenins grown on the unique terroirs of Anjou Noir in the Layon and Savennières, known as such because of the region's dark schist and slate soils. His father Vincent is famous for his sweet and red wines but fully supports the direction Emmanuel has taken the domaine since he joined in 2014, aged 26. He began to converting to organic viticulture straight away and the domaine was certified organic in 2019, biodynamic farming is also practised with the aim to be certified in the future.
Emmanuel harvests the white grapes early as he wants no botrytis and likes a good quantity of green grapes as he is after minerality and tension in his wines. All the whites are whole-bunch pressed - Chenin in Anjou Noir has a strong phenolic character and Emmanuel thinks it is important to avoid maceration as much as possible. Low additions of sulphur are used – just 1g at the press with average total sulphur on the whites around 40 mg/l.