Grange Saint-Sauveur
Grange Saint-Sauveur’s wines are the first KLWM imports bearing Antoine Pouponneau’s name on their labels, but the connection with the Anjou native runs much deeper. Antoine worked as cellar manager at La Tour du Bon in Bandol from 1994 to 2006—his first job following enology studies in Dijon—then served a long tenure in Corsica as enologist at Clos Canarelli. His approach as a consultant is radically opposed to that of most enologists: a devout enthusiast of biodynamic farming and wild yeast fermentation, Antoine relies on his expertise in microbiology to create wines of character and identity via natural methods. His talents have earned him several prestigious clients over the years, as the likes of Cheval Blanc, Latour, and many others have sought his services to produce low-intervention, terroir-driven wines.
After years of consulting throughout France and beyond, Antoine opted to settle down and created his very own domaine with his wife, Alice Gitton-Pouponneau, in 2017. Alice, who grew up in Anjou but has family roots in Burgundy and Champagne, recently completed studies in viticulture and enology with a focus on natural methods. She contributed the domaine’s first vineyard, a plot of old-vine Grolleau and Cabernet Franc overlooking the meandering Loire by her childhood home in the village of Le Thoureil, midway between Angers and Saumur. This idyllic site, which they farm biodynamically and plow with a horse, is the source of the elegant, vibrant Grange Saint-Sauveur rouge. Alice and Antoine acquired additional vineyards in 2018, bringing their total holdings to 6.5 hectares and allowing them to add a blanc and rosé to the lineup. Also made from old vines, these mouthwatering creations feature chewy, stony dry extract with a deep, complex structure built around a backbone of slicing acidity—ideal wines for the table. Their new parcels are currently in organic and biodynamic conversion, and the wines are vinified with vineyard yeast, aged in wood, and bottled unfiltered with homeopathic doses of sulfur.
With several combined decades of high-level experience between them plus a great vision for their new domaine and real touch in the cellar, this talented couple’s Anjou cuvées are bound to turn heads and light up palates.

Grange Saint-Sauveur’s wines are the first KLWM imports bearing Antoine Pouponneau’s name on their labels, but the connection with the Anjou native runs much deeper. Antoine worked as cellar manager at La Tour du Bon in Bandol from 1994 to 2006—his first job following enology studies in Dijon—then served a long tenure in Corsica as enologist at Clos Canarelli. His approach as a consultant is radically opposed to that of most enologists: a devout enthusiast of biodynamic farming and wild yeast fermentation, Antoine relies on his expertise in microbiology to create wines of character and identity via natural methods. His talents have earned him several prestigious clients over the years, as the likes of Cheval Blanc, Latour, and many others have sought his services to produce low-intervention, terroir-driven wines.
After years of consulting throughout France and beyond, Antoine opted to settle down and created his very own domaine with his wife, Alice Gitton-Pouponneau, in 2017. Alice, who grew up in Anjou but has family roots in Burgundy and Champagne, recently completed studies in viticulture and enology with a focus on natural methods. She contributed the domaine’s first vineyard, a plot of old-vine Grolleau and Cabernet Franc overlooking the meandering Loire by her childhood home in the village of Le Thoureil, midway between Angers and Saumur. This idyllic site, which they farm biodynamically and plow with a horse, is the source of the elegant, vibrant Grange Saint-Sauveur rouge. Alice and Antoine acquired additional vineyards in 2018, bringing their total holdings to 6.5 hectares and allowing them to add a blanc and rosé to the lineup. Also made from old vines, these mouthwatering creations feature chewy, stony dry extract with a deep, complex structure built around a backbone of slicing acidity—ideal wines for the table. Their new parcels are currently in organic and biodynamic conversion, and the wines are vinified with vineyard yeast, aged in wood, and bottled unfiltered with homeopathic doses of sulfur.
With several combined decades of high-level experience between them plus a great vision for their new domaine and real touch in the cellar, this talented couple’s Anjou cuvées are bound to turn heads and light up palates.
Technical Information
Wine | Blend | Vine Age | Soil Type | Vineyard Area* |
---|---|---|---|---|
Vin de France Blanc “Centenaire” |
Chenin Blanc | 80-100 years old | Clay, limestone | 6.5 ha total |
Vin de France Rosé “Les Arceaux” |
80% Grolleau Noir, 20% Grolleau Gris | 60 years old | Clay, limestone | 6.5 ha total |
Vin de France Rouge “Clandestine” |
80% Grolleau Noir, 20% Cabernet Franc | Planted in early 1980s | Clay, limestone | 6.5 ha total |
Vin de France Rouge “Le Martray” |
60% Grolleau Noir, 30% Gamay, 10% Grolleau Gris | Planted in 1980s | Clay, limestone | 6.5 ha total |
Vin de France Rouge “Huguette” |
100% Cabernet Franc | 70 years average | Sand, limestone | 6.5 ha total |
* "ha" = hectares; one hectare equals roughly two and a half acres |
VITICULTURE / VINIFICATION
• Planted before mechanization, vines were propagated by sélection massale and are gobelet-trained
• Naturally low yields
• Wines are fermented with native yeast
• Wines are bottled unfined and unfiltered
Vin de France Blanc “Centenaire”
• Produced from the southeast-facing lieux-dits Sous le Clos and Les Plantes Georges
• Grapes are whole-cluster pressed
• Partial malolactic fermentation
• Élevage for 18 months on fine lees in 228-L barrels (1/3 new oak)
Vin de France Rosé “Les Arceaux”
• Produced from the east-facing lieux-dits Le Grand Hardier and Le Ponceau
• 100% direct press
• Partial malolactic fermentation
• Élevage for 18 months on fine lees in used 228-L barrels
Vin de France Rouge “Clandestine”
• Produced from the lieu-dit Richebourg, an east/southeast-exposed parcel facing the Loire
• Fruit is 100% destemmed
• Maceration lasts 2-3 weeks
• Élevage for 18 months in 1-3 year old demi-muids (400-600 liter) before ageing 12 months in bottle
Vin de France Rouge “Le Martray”
• Vineyards face southeast
• 48-hour partial carbonic maceration
• Élevage for 8 months in demi-muids (500 liter)
Vin de France Rouge “Huguette”
• Vineyards face east
• Maceration lasts 3 weeks
• Élevage for 18 months in demi-muids (500 liter) plus one year in bottle
General Information
- Country
- France
- Region
- Loire
- Appellation(s)
- Vin de France
- Producer
- Alice Gitton-Pouponneau and Antoine Pouponneau
- Founded
- 2017
- Annual Production
- 450 cases