OF GRAPES AND MEN

FIND OUT WHO IS BEHIND LES CAPRIADES

LES CAPRIADES

A PHILOSOPHY OF NATURAL BUBBLES

The genesis of Les Capriades is alike the discovery of a well-balanced wine.
Two personalities, two men with various skills that complement each other – there was something evident between the two. While one is more experienced in matters of vinification, the other is assiduously going about fairs and exhibitions to ensure commercialisation.
Pascal and Moses are the two explorer-craftsmen behind Les Capriades. They produce wines using almost only the Ancestral Method.
Why so? For they love it, and the feeling is mutual.

Pascal Potaire is a former wine merchant from Le Mans. After selling wine for some time, he wished to discover the process of making it. He found his way to the vines without training or any family history. From Jasnières to Vouvray, he knocked about his bubbles and landed in the valley of the Cher. There, he made the acquaintance of Junko Arai, for whom he will work in Pouillé, before starting a business in his own name. He was at first alone behind the mixing-desk, and he began his partnership with Moses in 2011.

Moses Gadouche has worked in logistics and industry for a long time. A ‘fair drinker’, he found himself volunteering for the Vins du Coin fair in 2005 and, inch by inch, got closer to winemakers. He attended the harvests and transformations in wine cellars, until he endeds up in the vat and never looked back. He has found in ‘natural’ winemaking an ethics of work and a social link he had always hoped to find at work.

THE OTHER WINEMAKERSproviders of grapes

VALERIE FORGUES

PASCAL POTAIRE

SYLVAIN LEEST

JEAN CHRISTOPHE JEZEQUEL

ESTELLE MAITRE & FRANCOIS SAINT-LEGER

MICKAËL BOUGES

Localities

Faverolles-sur-Cher, Saint-Julien-de-Chédon, Pouillé, Mareuil-sur-Cher, Monthou-sur-Cher et Faverolles-en-Berry.

Terroirs / Soils

Limestone subsoil; Clay soil; Sands; Flint

Vines age

15 – 80 years.

Growing method

Certified organic agriculture

Schedule

Harvests occur / The harvesting occurs around mi-September, bottling takes place between October and the beginning of the following year – bottles are ready for the spring / summer