The locality “Lieu du Tue-Bœuf” appears in records dating back to the Middle Ages. Brothers Thierry and Jean-Marie Puzelat, whose family name appears as early as the 15th Century, continue a long tradition of winemaking with Clos du Tue-Boeuf. Since 1996, the brothers have been making fully organic wine with the belief that healthy grapes make great wine. Their vines are in clay soil with flint chalk on the hillsides overlooking the Beuvron, a tributary of the Loire.

The Cheverny Blanc has equal parts of three varieties of the grapes: Chardonnay, Sauvignon Blac and Fie Gris, that give it a unique body, freshness and minerality. La Guerrerie’s blend gives it seriousness, body and vitality. Aromas of red berries, spices and earth combine on the palate of black fruits, peppers, plums and an earthy acidity. The Brin de Chévre is produced from the Menu Pineau grape, a local varietal of the Chenin Blanc family, and aged for 12 months in Georgian amphorae, called ‘quevri’. It is a fresh, citrusy wine, with a pronounced minerality and length in the mouth.

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