Sauvion, Maison

+33 (0)2 40 36 22 55 Château Cléray-Sauvion en Éolie BP 79453
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he SAUVION house, belonging to brothers Yves and Jean-Ernest, is located in the heart of the Nantes vineyard in Château du Cléray-Sauvion in Eolie; Eolie, land of the wind, relating thus to the ocean breeze, that comes to gently sweep through the vines. This château belonging to the SAUVION family since 1935 is, with its old vaulted cellars, one of the most ancient properties in the Sèvre et Maine vineyard. It spreads over 38 hectares (1 hectare Chardonnay, 1.8 hectare Gros-Plant and 35.2 hectares Muscadet Sèvre et Maine) with siliceous and clay soils, a terroir that is late to ripen, but offers a long ageing potential. Since the beginning, the SAUVION house has its own position in the appellation, thanks to its style, the quality of its Muscadet, as well as its distribution essentially focused in the winemerchant channel and the niche markets. To mark its difference, the SAUVION house, distinguishes itself by proposing Haute Culture de Sauvion, a finely presented range of Muscadet directed to gourmet Read more »

Varietals Produced by Sauvion, Maison View all

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

  • Chenin Blanc

    History of the grape: Modern day French oenologist Pierre Galet states Chenin Blanc has been in France at least since...

  • Pinot Noir

    “With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...

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Sauvion, Maison on Snooth

  • Sauvion and Fils Muscadet de Sèvre et Maine 2010


    From Maison Sauvion, this label is from their Haute Culture line. Pale yellow colour. Aromas of lemon, green apple and salted dried Japanese seaweed, Dry, medium-bodied white wine with high acidity, 12% alc. It feels lighter on the palate, and is suitable as an aperatif alternative to a fino sherry. Makes me thirsty for salted almonds or buttere... Read More

    Wine review by Terence Pang

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