Belargus, Domaine
Summary
Founded in 2018 by Ivan Massonnat, Domaine Belargus is a 24-hectare Loire Valley estate focused exclusively on terroir-driven Chenin Blanc from diverse schist-based vineyards across Anjou's prestigious appellations including Savennières and Quarts de Chaume Grand Cru. This rising producer combines biodynamic viticulture under technical director Guy Bossard with minimal intervention winemaking, separately vinifying each parcel to preserve site-specific character while rapidly gaining recognition despite completing its first full vintage only in 2019.
Heritage & Leadership
Domaine Belargus was established in 2018 by Ivan Massonnat, a former partner at PAI Partners private equity firm whose passion for wine led him to the Loire Valley. The domaine takes its name from a rare blue butterfly native to Anjou, symbolizing both fragility and beauty. Massonnat built the estate by acquiring historic vineyard parcels, beginning with the purchase of Domaine du Closel in Savennières from Evelyne de Pontbriand, followed by acquiring parcels in Quarts de Chaume Grand Cru and other distinguished sites throughout Anjou.
Under Massonnat's direction, the domaine operates with a team of experienced professionals including technical director Guy Bossard, formerly of Domaine de l'Ecu in Muscadet, who brings decades of biodynamic expertise. The estate quickly established itself as a focused producer dedicated to expressing the diverse terroirs of Anjou through Chenin Blanc. In 2019, Belargus completed its first full vintage, marking the official beginning of its winemaking journey.
## Vineyards & Wines
Domaine Belargus manages approximately 24 hectares of vineyards spread across multiple appellations in Anjou. The estate's holdings include parcels in Quarts de Chaume Grand Cru, Savennières, Anjou, and Coteaux du Layon. These vineyards are planted predominantly with Chenin Blanc, with some parcels containing vines over 50 years old.
The geological diversity across these sites is significant. In Savennières, the vineyards feature schist soils with varying levels of sand and clay. The Quarts de Chaume parcels contain a mix of schist, sandstone, and volcanic elements. Elevation ranges from 20 to 80 meters above sea level, with many vineyards positioned on south and southeast-facing slopes that optimize sun exposure and drainage.
The domaine produces a range of single-vineyard wines that highlight specific terroirs, including "Coteau des Treilles" from a steep south-facing slope in Coteaux du Layon, "Rouères" from Savennières, and "Quarts de Chaume Grand Cru" from the eponymous appellation. Additionally, Belargus creates blended cuvées such as "Anjou Noir," which combines fruit from multiple schist-based vineyards.
## Philosophy & Practice
Domaine Belargus operates under certified biodynamic principles, having committed to this approach from its inception. The estate received Demeter certification in 2021, formalizing practices that had been implemented since the domaine's founding. Vineyard work follows the biodynamic calendar, with treatments limited to natural preparations and manual labor prioritized over mechanical intervention.
In the cellar, winemaking emphasizes minimal intervention to preserve terroir expression. Grapes are hand-harvested and undergo gentle pressing, followed by spontaneous fermentation with indigenous yeasts. The wines ferment and age primarily in used French oak barrels of various sizes, with some cuvées spending 12-18 months in wood before bottling. No additions are made during vinification except for minimal sulfur at bottling.
The domaine's technical approach includes parcel-by-parcel vinification, with each vineyard site fermented separately to maintain its distinct character. Temperature control is passive rather than technological, utilizing the natural coolness of the cellar. This methodical approach extends to bottling, which is conducted according to the lunar calendar in keeping with biodynamic principles. Through these practices, Belargus aims to create wines that function as precise expressions of Anjou's diverse terroirs.
Vineyards & Wines
Domaine Belargus manages approximately 24 hectares of vineyards spread across multiple appellations in Anjou. The estate's holdings include parcels in Quarts de Chaume Grand Cru, Savennières, Anjou, and Coteaux du Layon. These vineyards are planted predominantly with Chenin Blanc, with some parcels containing vines over 50 years old.
The geological diversity across these sites is significant. In Savennières, the vineyards feature schist soils with varying levels of sand and clay. The Quarts de Chaume parcels contain a mix of schist, sandstone, and volcanic elements. Elevation ranges from 20 to 80 meters above sea level, with many vineyards positioned on south and southeast-facing slopes that optimize sun exposure and drainage.
The domaine produces a range of single-vineyard wines that highlight specific terroirs, including "Coteau des Treilles" from a steep south-facing slope in Coteaux du Layon, "Rouères" from Savennières, and "Quarts de Chaume Grand Cru" from the eponymous appellation. Additionally, Belargus creates blended cuvées such as "Anjou Noir," which combines fruit from multiple schist-based vineyards.
## Philosophy & Practice
Domaine Belargus operates under certified biodynamic principles, having committed to this approach from its inception. The estate received Demeter certification in 2021, formalizing practices that had been implemented since the domaine's founding. Vineyard work follows the biodynamic calendar, with treatments limited to natural preparations and manual labor prioritized over mechanical intervention.
In the cellar, winemaking emphasizes minimal intervention to preserve terroir expression. Grapes are hand-harvested and undergo gentle pressing, followed by spontaneous fermentation with indigenous yeasts. The wines ferment and age primarily in used French oak barrels of various sizes, with some cuvées spending 12-18 months in wood before bottling. No additions are made during vinification except for minimal sulfur at bottling.
The domaine's technical approach includes parcel-by-parcel vinification, with each vineyard site fermented separately to maintain its distinct character. Temperature control is passive rather than technological, utilizing the natural coolness of the cellar. This methodical approach extends to bottling, which is conducted according to the lunar calendar in keeping with biodynamic principles. Through these practices, Belargus aims to create wines that function as precise expressions of Anjou's diverse terroirs.
Philosophy & Practice
Domaine Belargus operates under certified biodynamic principles, having committed to this approach from its inception. The estate received Demeter certification in 2021, formalizing practices that had been implemented since the domaine's founding. Vineyard work follows the biodynamic calendar, with treatments limited to natural preparations and manual labor prioritized over mechanical intervention.
In the cellar, winemaking emphasizes minimal intervention to preserve terroir expression. Grapes are hand-harvested and undergo gentle pressing, followed by spontaneous fermentation with indigenous yeasts. The wines ferment and age primarily in used French oak barrels of various sizes, with some cuvées spending 12-18 months in wood before bottling. No additions are made during vinification except for minimal sulfur at bottling.
The domaine's technical approach includes parcel-by-parcel vinification, with each vineyard site fermented separately to maintain its distinct character. Temperature control is passive rather than technological, utilizing the natural coolness of the cellar. This methodical approach extends to bottling, which is conducted according to the lunar calendar in keeping with biodynamic principles. Through these practices, Belargus aims to create wines that function as precise expressions of Anjou's diverse terroirs.