All our vineyards are planted on clay-limestone soils, mainly Kimmeridgian marl, with one exception: Le Carroir, the only vineyard in the appellation on flint. Our region enjoys a temperate oceanic climate. The vineyards are located at an elevation of around 250 metres in the commune of Menetou-Salon, rising to 300 metres on the Morogues hillsides. They are planted exclusively with Sauvignon and Pinot Noir.
Henry’s stroke of genius was to prefer the hillsides of Morogues to the plains, composed of clay and easier to work with horses. At that time, vineyard land was less expensive than cereal land. He understood that these poor soils were the key to quality, giving the wines a pure expression of terroir and a distinctive character.
He was a fervent champion of the Morogues terroirs, helping to make them among the region’s most highly regarded. He passed on this passion to us. He was proud to be a wine producer in the Menetou-Salon appellation, and so are we.
With his expertise as a nurseryman, he continued to refine the family’s massal selection and planted the vineyards of Les Blanchais, Le Carroir and Les Cris. We continue this work today.
In 1981, with Henry’s support, Éric began vinifying the grapes from the Les Blanchais hillside plot separately in recognition of its unique terroir. Domaine Pellé’s first single-vineyard wine was born.
Pioneers in the region, they were among the first to define their wines by terroir rather than by ageing methods or vine age. The single-vineyard wines that came after—Vignes de Ratier and Les Cris in 1996, by Julien and Henry, and Le Carroir in 2010, by Paul-Henry—followed the same principle.
Pruning marks the start of the winegrowing year—a time for introspection and quiet reflection. The work is long, and the weather can be harsh, but it deepens our connection with the vine. We respect the vine’s sap flow, minimise pruning wounds, and carefully select and position the buds. Good pruning conditions not only the next two harvests but also enhances the vine’s longevity. We are careful not to encourage excessive vigour. To maintain balance, we apply our own compost only when necessary.
With the return of spring and the vines’ first ‘tears’, everything gathers pace. Budburst confirms the pruning, and tractors return to the vineyards, bringing soil work, biodynamic preparations and treatments in their wake.
Soon, it is time to lift and secure the shoots, thin the leaves and, sometimes, carry out a bit of green harvesting. Then, once again, everything slows down. Patience!
Our vineyards are harvested by hand. Each grape harvest brings together around one hundred people for 2-3 weeks of hard work. It is a fast-moving, ever-changing whirlwind of scents, voices and activity—repeated year after year, yet never quite the same.
The meticulous work in the vineyards provides us much more than the varietal aromas of the grapes. The grapes, harvested when perfectly ripe, express all the qualities of the soil and climate in which they have grown.
Our next task is to preserve those qualities in the juice.
