Domain 7
Domaine 7 was created by Abel Benmaamar in 2018. It is based in the Martigné-Briand area of Anjou, in the Loire region, and now covers 4 hectares.
Before making wine, Abel Benmaamar worked for several years in the railway industry, then one day a friend offered to sell him his vineyards. At first, he refused, but kept the idea in mind for a long time. In 2016, he took the plunge! He then began a BPREA viti-oeno training course in Mâcon, and decided to broaden his experience with a number of winemakers, notably Domaine Thillardon in Beaujolais and Patrick Corbineau in the Loire. In 2018, he met Julien Delrieu, a very talented young winemaker from Anjou, who suggested he take over some vines from a group of young winemakers.
He works in an area much observed by natural wine enthusiasts - Stéphane Bernaudeau is present there, for example - on organically farmed vines. His vines are around 30 years old, made up of Chenin for the whites and Cabernet Franc for the reds. The vines are all certified organic and are mostly located on a small hillside bordering the Lys, a small stream that flows into the Layon a few meters below. The soil is shallow schist, typical of the area.
Abel Benmaamar's winemaking methods are simple and traditional. Fermentation is carried out using indigenous yeasts.
Before making wine, Abel Benmaamar worked for several years in the railway industry, then one day a friend offered to sell him his vineyards. At first, he refused, but kept the idea in mind for a long time. In 2016, he took the plunge! He then began a BPREA viti-oeno training course in Mâcon, and decided to broaden his experience with a number of winemakers, notably Domaine Thillardon in Beaujolais and Patrick Corbineau in the Loire. In 2018, he met Julien Delrieu, a very talented young winemaker from Anjou, who suggested he take over some vines from a group of young winemakers.
He works in an area much observed by natural wine enthusiasts - Stéphane Bernaudeau is present there, for example - on organically farmed vines. His vines are around 30 years old, made up of Chenin for the whites and Cabernet Franc for the reds. The vines are all certified organic and are mostly located on a small hillside bordering the Lys, a small stream that flows into the Layon a few meters below. The soil is shallow schist, typical of the area.
Abel Benmaamar's winemaking methods are simple and traditional. Fermentation is carried out using indigenous yeasts.
