Arrivé vineyards are the result of a long family tradition dating back to 1618.
With its 4 wine estates, including 2 certified organic farms within the Charente-Maritime region itself.
The Arrivé family has made viticulture, in the broadest sense, its area of expertise since the 17th century.
This is evidenced by the family's genealogical tree.
Over the years, each member has been able to renew themselves and innovate in the face of difficult challenges such as the cognac crisis in 1975, in order to perpetuate traditions and pass on a true family know-how.
Thus, from the production of vine seedlings to the direct sale of finished products, including harvesting before vinification, distillation, and bottling, the Arrivé family and their team still manage every link in this vertical chain. This complete autonomy in controlling each of these activities provides consumers with undeniable assurance and a guarantee of quality.
You will find their IGP Charentais wines, Pineau des Charentes, cognacs, liqueurs, grape juice... in the 20 "Cave Arrivé" own shops on the Atlantic coast, from Notre Dame de Monts to Talmont-Sur-Gironde, some of which are only open seasonally.
OUR STORY
"Our long family winemaking history is fueled by innovation in the service of the quality of our products and services."
Since 1618
OUR EXPERTISE
WINE NURSERY
Vineyard development is a significant part of our family history. Alongside the global sale of our vine plants, we also cultivate them in our own vineyards. This allows us to control the growth cycle of our future vines. Quality and meticulous attention to detail are paramount in our work, both internally and with our partner growers. As a result, we are able to produce over 1,000 different combinations to create bespoke wines tailored to each terroir and the desired style.
TERROIR
The reputation of a great wine begins with a healthy vineyard, to which we pay meticulous attention. In Charente-Maritime, we are fortunate to benefit from an oceanic climate and abundant sunshine. With our four vineyards, we can work with different soil types: clay-limestone, silty-clay, and limestone. This allows us to explore a wide range of sensory nuances in the creation of our wines. In keeping with our nursery business, we cultivate our vineyards using sustainable practices, with two of them achieving organic certification.
WINEMAKING
DISTILLATION
After the harvest, the winemaker sets in motion a series of actions to enhance the organoleptic qualities of the vintage. Pneumatic pressing, cold clarification, hand stirring, whole-cluster fermentation, temperature control, traceability from vineyard to vat... We redouble our efforts, underscored by meticulous attention to detail, to maintain the quality of our wines, which are recognized by consumers and also win awards at prestigious competitions every year. Transforming grape must into wine is not just a scientific endeavor for us; it is above all an expression of our appreciation for what nature offers and the strong bond we share with our customers.
Encore un rituel familial dont nous aimons transmettre la passion de génération en génération. De novembre à mars, nous faisons fonctionner manuellement nos deux alambics Charentais : Geimdor et Chalvignac. De ces majestueux contenants cuivrés, commence la création de nos Pineau, cognacs et liqueurs. Nous effectuons une double distillation à feux doux de nos vins dédiés, issus des cépages blancs Ugni Blanc, Colombard, Folle Blanche, Montils.... avec leurs lies fines. Ce procédé permet de concentrer tous les parfums, d'accentuer la rondeur et d'apporter davantage de souplesse à nos eaux-de-vie résultant du cœur de la "Bonne Chauffe". Soit 10% du volume de vin distillé seulement !
AGING
ASSEMBLY
It's time for our wines and eaux-de-vie to rest and draw their full aromatic complexity from the fine grain of our French oak barrels. By combining our work with the art of the cooper, we select the finest casks to enhance our products. Given the quality we seek, we prefer to work with barrels that have undergone a medium and long toasting process throughout. Patience is key to obtaining the best from our creations, because the longer the aging, the more intense and complex the aromas become.
Furthermore, the aging of our eaux-de-vie is symbolized by "The Angels' Share," the evaporation of alcohol that nourishes a microscopic fungus called "Torula cognasensis," which then blackens the walls of the Paradis cellar. A wonderful place that captures time.
At this final stage, regardless of individual expertise, we gather as a family to discuss the blending of our wines and cognacs. By drawing on our senses and expressing our diverse sensibilities, we strive to create the finest possible batches from our vats of the current vintage for wine, or from our barrels for cognac. The challenge of this exercise, worthy of a perfumer, lies in obtaining a high-quality product while preserving our signature style—that "little something extra" that keeps our customers loyal year after year. Blending has always been a hallmark of great French producers, a tradition we are committed to preserving in our craft.
