After the harvests( in about 2 weeks now), several steps are necessary for the different varieties of grapes :

• the white grapes (Sauvignon and Chardonnay) : we press it just after the harvests, and we pour the juice in 3 big vats into the floor; they can contain each 80hL.

• the red grapes (Gamay, Pinot Noir, Cabernet Sauvignon and Cabernet Franc) : we put the red grapes with their skin into the vats thanks to the lift.

Then, we press most of them to make the rosé wine. Indeed, if red grapes are pressed just after the harvests, it becomes rosé.

On the contrary, if we wait for about 10 days, the juice becomes red because the skin had the time to give the colour red of the red wine. 

The different fermentations are done separately; this is only when we do the bottling that we blend the different varieties of grapes.

We only harvest by hand the Chardonnay, because we need to do it by hand for the Crémant de Loire (100% Chardonnay) . To be allowed to sell it as a Crémant de Loire, we are obliged to harvest it by hand.

We have taken the decision to get a milking robot, so some works are essential...

We have moved the calves in another building, still next to their mothers. Instead of them, there will be : 

The Milking Robot T!TAN (from Westfalia).

This robot will mainly allow us to get free from the traditional milking timetable and to be able to organize our worktime.

The cows won't have less confort since each milking step will be followed; they will be able to be fed while they're being milked. And there will be traceability for each cow since all the parameters will be listed into a computer.

The cowherd will choose the frequence of the milkings. He will also take the control of the milking whenever he wants to. That's what Nicolas will be attracted to do at the beginning. 

At the moment, the cows are milked twice a day : at 6am and 5.30-6pm. The milking room is made of a waiting area, and two alleys in which 10 cows can be milked at the same time (so 5 in each alley).

First, the cowherd cleans the udders and plugs the machine. When there is no milk anymore, the machine automatically stops.

The milk comes in a small vat, and then goes to a very big vat frozen at 3°C. On our farm, the average per each cow is 9200L of milk a year. 

• We have 60 dairy cows and 40 heifers. 

We burn the horns of the cows when they are 3 months so that they don't fight and hurt themselves.

• We only keep the female calves and we sell the male calves at 8 days. Now, the calves have moved since a milking robot is coming soon...

Before:

After:

• The calf stays with his mother during 2 hours, so that she can clean it, and then, we separate them because otherwise, the mother keeps attached and doesn't want to give milk anymore. 

The area of the Cheverny designation comes from the union between the former Mont près Chambord-Cour Cheverny and the designation 'Coteaux du Blésois'.

Located at the South of Blois, 23 villages have the Cheverny designation and 11 have the Cour Cheverny one.

In 2001, the area of the Cheverny was 470ha, and the Cour-Cheverny was 55 ha.                                                            

The production was :
8 500 hectolitres of white wines
1 300 hectolitres of rosé wines
9 200 hectolitres of red wines
(Sources Douanes 41)

Most of the production is realized by independent winemakers. There is only one cooperative, located at Mont près Chambord, which produces part of the Cheverny and the Cour Cheverny.

The different varieties of grapes

For the Cheverny designation, there are 2 main varieties for white wines : the Sauvignon (more than 60% of the area) and the Chardonnay (30%).

For red wines, 2 main varieties : the Gamay Noir (47% of the area) and the Pinot Noir (35%). The other varieties are the Cabernet Franc and the Cabernet Sauvignon (11% of the area), the Cot (4%) and the Pineau d'Aunis (3%) which is only used for the production of Rosé wines.

For the Cour Cheverny designation, there is only one variety : the Romorantin.

The wines

For the Cheverny, the white wines are made from the blending of Sauvignon and Chardonnay. According to the lands, they offer different expressions, coming from blackcurrant to exotic flavours. The Val de Loire expression is given by the refreshing side of the wine.                           

Red wines are blendings of Gamay Noir and Pinot Noit, completed with Cabernet and Cot. They are light wines, with slightly orange reflections.

For the Cour Cheverny designation, the Romorantin gives a flavour of flowers. It is as refreshing as the Cheverny. These Cour Cheverny wines can be kept for several years. 

Our domain is located at Muides sur Loire, between the Loire river and the Castle of Chambord. We have 10ha of vineyards. Part of our vines are on the left bank of the river.

We are independent winemakers from father and son since 1794 : Anne-Marie Hahusseau, Patrice Hahusseau, Damien Hahusseau [our son] and Nicolas Avrain [our employee who has just become a complete member of the farm]. 

The CHEVERNY designation represents 550ha, it is on the left bank of the river. The varieties of grapes are numerous and their blendings give the 'CHEVERNY style'.