Well before the Roman conquest, the Chenin grape was already well known in the Loire Valley. Over the course of centuries it became the noble grape “par excellence”. At the heart of one of the world’s oldest vineyards, in a rectangle of land stretching 15 by 30 kilometres (or 9 by 18 miles) around Saumur, Bouvet Ladubay have selected 120 properties for the quality of their vineyard workers, true “gardeners of Chenin”. From the onset of the harvest, they deliver their grapes under the supervision of œnologists (wine experts) appointed by Bouvet Ladubay and together they carry out a pressing which is subject to extremely strict quality control.

Bouvet Brut derives its character from the diversity of microclimates in which this Chenin variety – associated today to chardonnay - is grown. But it is thanks to the experience of the men, the blenders - whose work can be compared to that of perfumers – and the most advanced technology that Bouvet Ladubay continues to maintain its style with a consistency approaching perfection. (The same family of blenders has been with Bouvet for 60 years, over 3 generations).

At Bouvet Ladubay, the art of wine making is a living one, which requires wisdom, along with many years of experience and the most finely honed techniques.

The first fermentation takes place in state-of-the-art, self-regulating, temperature controlled stainless steel vats. This eradicates temperature fluctuations, which could be harmful to the product at this stage.

Then, within walls built into the freestone (or "tuffeau"), that make the sanctuary of Bouvet, the wine deepens and matures naturally, evolving at the pace of the ancestral stone.

Thus, through these refined yet rigorous standards of production, Bouvet Ladubay remains now more than ever a handcrafted luxury item.