In the 2nd century, Ambacia was an oppidum, a fortified settlement that served as a hub for commercial exchange. Even at that time, the Gauls imported Italian wines to resell them in the Loire Valley.
The history of the Caves Ambacia dates back to the 15th century. It all began with the arrival of King Louis XI at the Royal Château of Amboise. The vineyards surrounding the château produced a wine highly appreciated by Louis XI, who ordered that it be sold on the Tours market before any other wine. In 1463, the Caves Ambacia were officially established.
In 1874, the Duhard family settled in the cellars. Originally coopers from Amboise, they became wine merchants and brokers. Over five generations, they built an exceptional collection of Vouvray wines.
In 2017, 25 years after his first visit to the cellars, Pascal Mineau took over their management. With extensive experience in fine dining as a head sommelier and later as the director of a Michelin-starred restaurant, Pascal is an epicurean deeply committed to terroir-driven values. He is dedicated to preserving and enhancing the extraordinary Duhard wine library, showcasing the exceptional quality of Chenin Blanc grown in Vouvray.
Our philosophy
To share with our visitors the richness of the Loire Valley’s terroirs. Our wine selection reflects our constant pursuit of authenticity and simplicity.
Each plot has its own history, name and identity.
We carefully select parcels ideally located on gentle, sun-bathed slopes.
With a strong commitment to environmental responsibility, these vineyards are farmed organically, in conversion to organic, or biodynamically.
Some of these terroirs are planted with century-old vines. We favour low yields to ensure higher grape quality.
From pruning to hand harvesting, vineyard management is fundamental to extracting the very best expression of the terroir. The expertise of several generations of winemakers elevates the fruit, guided by deep respect for and understanding of nature.
We favour slow fermentations using indigenous yeasts, allowing each wine to express its unique microclimate. For our red wines, to extract colour, structure and tannins, we prefer punch-downs (pigeage) rather than pump-overs.
The final and essential stage that enhances the wine. This ancestral ageing process in barrels, jars or amphorae requires true craftsmanship to achieve the perfect balance between fruit, roundness and power.
It was in 1992, at the age of 19, that I discovered the Duhard cellars for the first time with two friends from the Lycée Hôtelier. We spent 2 hours in the company of Michel Duhard. On this occasion, I discovered one of the most wonderful grape varieties in the world, Chenin. Extremely versatile (dry, semi-dry, sweet, mellow, bubbly), this grape variety has extraordinary aging capacities. It is in these troglodyte cellars that the magic happens. Thus, in 1992 I tasted the 1990 and 1921 vintages, a revelation!
At the end of my studies, I worked for 10 years in gastronomic restaurants where I held the positions of sommelier, head sommelier, buyer, maître d’hôtel and finally director of a starred restaurant. These years of experience have allowed me to acquire strong skills in customer service, tasting and the taste of a job well done.
In 2003, I left my job as Director of a Michelin starred restaurant to create the agency, France Intense. This company, Tour Operator, is specialized in the organization of cultural, oenotouristic and experiential stays. We create and operate stays in France for clients from all over the world.
The promotion and enhancement of our gastronomic and wine heritage is part of our daily life.
On the occasion of the 2015 Milan Expo “Feeding the Planet”, I was invited by the OECD as a speaker from France to share my experience in the field of tourism and gastronomy.
It is in January 2017, 25 years after my first visit, I take the direction of the Duhard Cellars. My goal is to make our cellars the reference wine tourism center of the Loire Valley. You will find in our store, delicatessen, exceptional wines, perfectly matured cheeses, artisanal charcuterie and a thousand other French delights.
Ideally located, facing the river and in the heart of the city of Amboise, our cellars of the 15th century are the perfect place to discover the great wines of the Loire Valley.
I am truly passionate about helping people discover the richness and variety of our terroirs.
I enjoy tasting wines from Italy, Spain, Portugal and a few bottles from the new world.
I am looking for wines that have a story to tell and that will make me travel.
Wine is a terroir, people, gastronomy and pleasure to share.
I classify wine into three families.
Wines for pleasureThe wines of the Loire Valley are often considered as small, friendly, easy wines, like friends’ wines. I like them because each wine can find its place on our tables.
Gastronomy wines which require a more particular attention, a beautiful table, dishes prepared with attention and which will know how to sublimate them. The Loire Valley is also full of such wines. Since Saint Martin (4th century), the land has taught us to make exceptional wines.
Wines of emotionthese are rare, precious. They are only given to amateurs or novices who understand the sensitive and the art.
A good bottle of wine is the one you remember!
Born in Tours, he is the Director of the Cellars. With a Bachelor’s degree in management, he built his experience through the traditional restaurant business, creating his own restaurant at the age of 21. After 10 years in the restaurant business, the world of wine became an obvious choice for a place in the heart of the Loire region.
If you wish to directly reach us, please fill out the form below.
56 Rue du Rocher des Violettes - 37400 Amboise, France
02 47 57 20 77
contact@caves-ambacia.fr
10:00 - 18:30 GMT+1
