La Pieuse Menu Pineau 2022 Olivier Bonhomme

La Pieuse Menu Pineau 2022

The vineyard and terroir

The Menu Pineau from La Pieuse is born from vines cultivated in a terroir with clay-limestone soils that ensure minerality and freshness. Viticulture is focused on sustainability, with manual work, selective harvesting, and environmentally respectful practices to highlight the authentic expression of the land.

The cellar approach

In the cellar, the wine is vinified with care and precision to maintain the natural balance between sweetness and acidity, characteristic of Menu Pineau. Fermentation takes place in a controlled manner without forcing, and the wine matures in wooden barrels to develop aromatic complexity and softness on the palate.

Tasting notes

Colour: bright golden yellow.
Nose: elegant and fine, with aromas of white-fleshed fruits, honey, and wildflowers.
Palate: harmonious and enveloping, sweet yet balanced by fresh acidity, with a long and pleasant finish.

Technical sheet

• Appellation: Menu Pineau

• Grapes: selected local varieties

• Alcohol: 12% vol

• Vintage: 2022

• Vinification: controlled fermentation, barrel aging

• Pairing: fresh cheeses, light desserts, dry pastries

• Serving temperature: 8°–10°C

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Clos du Tue-Bœuf – Puzelat Bonhomme

A historic winemaking family in the Loire

The Clos du Tue-Bœuf is a landmark name in the natural wine world of the Loire Valley. The Puzelat family has cultivated vines here for centuries, deeply rooted in Les Montils, near Cheverny and Touraine. The turning point came in the 1990s and early 2000s when brothers Thierry and Jean-Marie Puzelat revived ancient winemaking methods, becoming pioneers of a raw, authentic approach. Today, the estate is renowned worldwide for its vibrant, uncompromising wines that tell the true story of the Loire.

Vineyard philosophy

The Clos du Tue-Bœuf practices certified organic farming and biodynamic principles, rejecting chemicals and shortcuts. The plots are old, with many vines over a hundred years old, including native varieties like Gamay, Menu Pineau, Sauvignon Blanc, and Pinot Noir. Meticulous soil care, natural grass between rows, precise pruning and hand-harvesting in small crates all serve a single goal: healthy, juicy, living grapes.

A natural approach in the cellar

In the cellar, the Puzelat-Bonhomme team stays loyal to spontaneous fermentations with wild yeasts, avoiding harsh filtration or clarification. Sulfur use is minimal or non-existent, preserving the full expressive power of the fruit. Wines from Clos du Tue-Bœuf are often slightly cloudy, energetic, sometimes challenging — but always honest. Each bottle tells the Loire’s story as a land of free, sincere, living wines.