Maupiti Terre de L ´Elu


In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure with the acquisition of the Clos de l’Élu domain, on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas), in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon valley. The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d’Aunis, gamay) continue to inspire him with deep, rich vintages that are expressive and full of finesse. The team is driven by strong convictions, from the work in the vineyard to the cellar, in order to produce wines that truly reflect the terroir. In the vineyards: the whole domain was converted to organic farming in April 2010 (first certified organic vintage in 2013), severe disbudding, appropriate pruning modes depending on the grape variety and plot, soil work, manual harvest in 20 kg boxes, draconian sorting while harvesting. In the cellar: use of gravity as much as possible, natural fermentations, winemaking choice favoring the least manipulation of the grapes possible, winemaking of the reds in whole bunches, maceration and aging in tanks, weathered (or aged) barrels or clay amphorae.

Technical Sheet



Tasting Notes from Pinto Wines

Colour Ruby red color
Nose A subtle, lush bouquet.
Palate A veritable infusion of red fruits onthe palate, with light, spicy notes.

Fact Sheet

Size 75 cl
Grape Variety Cabernet franc 50%, Gamay 35%, Grolleau 15 %
Alcohol % 13.5%
Estate/Producer Charlotte & Thomas
Country France
Vintage 2019
Vinification Manually harvested in 20kg bins.Whole bunch infusion. Natural fermentation in vats, aged for10 to 12 months in wood conical vats (40hl).
Closure Natural cork
Cellaring/Ageing Potential Serve around 15°c, this wine would go well with a tartar of redtuna and red berries; but also with Grison beef marinated inolive oil and lemon; or, quite simply with some shavings of PataNegra Bellota ham. Ready to drink now, will keep up to tenyears.


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