Paul Gosseaume settled in the small village of Choussy in 1932, right at the border of
the wine appellation of Touraine. At that time, only part of the estate was planted with
vines, and when his son, Pierre who took over in 1962, the vineyard was increased to
its actual size of 70 acres.
Lionel Gosseaume, the grandson of Paul, joined the estate in 2007 which is now
planted with eighty percent of Sauvignon Blanc grapes and a few other local varietals.
The local soils are not very fertile, mainly a combination of sands and clay mixed
together and are particularly well suited for the production of Sauvignon blanc based
wines. That type of soil enhances the fruity character of the grape and its freshness.
Domaine Paul Gosseaume
PHILOSOPHY
Lionel has focused his attention on growing fresh, lively Sauvignon Blanc, deeply rooted
in the sand, clay, and limestone plains of northeastern Loire valley.
He introduced sustainable farming practices into the vineyards, as well as temperature-
controlled equipment to the winery.
Mechanical harvest is done in the morning and grapes are pressed after a short skin
maceration lasting for about two days.
The alcoholic fermentation takes place over twelve days in temperature-controlled
stainless steel tanks and the wine is then kept at twelve degrees Celsius on its fine lees
for about four months until bottling.
About 8,000 cases are produced yearly.
