BASTIEN MOUSSET<\/h2>\n<\/div>His training in viticulture began with a two-year work-study BTS program at Domaine Romain Guiberteau (Saumur) and continued with a bachelor\u2019s degree in viticulture and winemaking at Domaine Charles Joguet (Chinon). His career path took him to the Saint-\u00c9milion region and then to Chile, where he served as cellar master for one year.<\/p>\n
All of these experiences inspired the wine-making project that Bastien decided to pursue upon his return to the Vend\u00e9e. And in 2017, he embarked on the L\u2019Or\u00e9e du Sabia venture in Brem-sur-Mer. Today, he draws strength from the enthusiasm and energy of his team, uniting them and inspiring them to dedicate themselves to creating high-quality wines.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>ANTHONY<\/h2>\n<\/div>With five years of experience at an organic cidery in the Pays d\u2019Auge, he began a work-study program in 2015 to earn a BTS in viticulture and oenology at Domaine Nicolas Maillet (Burgundy). Anthony then moved to the Vend\u00e9e to hone his vineyard management skills for 18 months.<\/p>\n
It was in Brem-sur-Mer that he crossed paths with Bastien and decided to join L\u2019Or\u00e9e du Sabia right from the start. His background in organic farming has given him a solid understanding of plants, grapevines, and vineyard work.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>TIPOU<\/h2>\n<\/div>Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\nHis leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n
A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>![\"Bastien](\"https:\/\/www.loreedusabia.com\/wp-content\/uploads\/2020\/04\/STG2523.jpg\" "\\"Bastien")
<\/span><\/div><\/div><\/div>BASTIEN MOUSSET<\/h2>\n<\/div>His training in viticulture began with a two-year work-study BTS program at Domaine Romain Guiberteau (Saumur) and continued with a bachelor\u2019s degree in viticulture and winemaking at Domaine Charles Joguet (Chinon). His career path took him to the Saint-\u00c9milion region and then to Chile, where he served as cellar master for one year.<\/p>\n
All of these experiences inspired the wine-making project that Bastien decided to pursue upon his return to the Vend\u00e9e. And in 2017, he embarked on the L\u2019Or\u00e9e du Sabia venture in Brem-sur-Mer. Today, he draws strength from the enthusiasm and energy of his team, uniting them and inspiring them to dedicate themselves to creating high-quality wines.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>![\"Anthony](\"https:\/\/www.loreedusabia.com\/wp-content\/uploads\/2020\/04\/anthony-vigneron-mobile.jpg\" "\\"anthony-vigneron-mobile\\"")
<\/span><\/div><\/div><\/div>ANTHONY<\/h2>\n<\/div>With five years of experience at an organic cidery in the Pays d\u2019Auge, he began a work-study program in 2015 to earn a BTS in viticulture and oenology at Domaine Nicolas Maillet (Burgundy). Anthony then moved to the Vend\u00e9e to hone his vineyard management skills for 18 months.<\/p>\n
It was in Brem-sur-Mer that he crossed paths with Bastien and decided to join L\u2019Or\u00e9e du Sabia right from the start. His background in organic farming has given him a solid understanding of plants, grapevines, and vineyard work.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>TIPOU<\/h2>\n<\/div>Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\nHis leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n
A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>![\"Tipou](\"https:\/\/www.loreedusabia.com\/wp-content\/uploads\/2020\/04\/tipou-chien-vigneron-mobile.jpg\" "\\"tipou-chien-vigneron-mobile\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>![\"hr\"](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%2754%27%20height%3D%2730%27%20viewBox%3D%270%200%2054%2030%27%3E%3Crect%20width%3D%2754%27%20height%3D%2730%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/p>\n
SEE ALSO<\/h2>\n<\/div><\/div><\/div><\/div>
His training in viticulture began with a two-year work-study BTS program at Domaine Romain Guiberteau (Saumur) and continued with a bachelor\u2019s degree in viticulture and winemaking at Domaine Charles Joguet (Chinon). His career path took him to the Saint-\u00c9milion region and then to Chile, where he served as cellar master for one year.<\/p>\n
All of these experiences inspired the wine-making project that Bastien decided to pursue upon his return to the Vend\u00e9e. And in 2017, he embarked on the L\u2019Or\u00e9e du Sabia venture in Brem-sur-Mer. Today, he draws strength from the enthusiasm and energy of his team, uniting them and inspiring them to dedicate themselves to creating high-quality wines.<\/p>\n<\/div><\/div><\/div>
ANTHONY<\/h2>\n<\/div>With five years of experience at an organic cidery in the Pays d\u2019Auge, he began a work-study program in 2015 to earn a BTS in viticulture and oenology at Domaine Nicolas Maillet (Burgundy). Anthony then moved to the Vend\u00e9e to hone his vineyard management skills for 18 months.<\/p>\n
It was in Brem-sur-Mer that he crossed paths with Bastien and decided to join L\u2019Or\u00e9e du Sabia right from the start. His background in organic farming has given him a solid understanding of plants, grapevines, and vineyard work.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>TIPOU<\/h2>\n<\/div>Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\nHis leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n
A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>BASTIEN MOUSSET<\/h2>\n<\/div>His training in viticulture began with a two-year work-study BTS program at Domaine Romain Guiberteau (Saumur) and continued with a bachelor\u2019s degree in viticulture and winemaking at Domaine Charles Joguet (Chinon). His career path took him to the Saint-\u00c9milion region and then to Chile, where he served as cellar master for one year.<\/p>\n
All of these experiences inspired the wine-making project that Bastien decided to pursue upon his return to the Vend\u00e9e. And in 2017, he embarked on the L\u2019Or\u00e9e du Sabia venture in Brem-sur-Mer. Today, he draws strength from the enthusiasm and energy of his team, uniting them and inspiring them to dedicate themselves to creating high-quality wines.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>ANTHONY<\/h2>\n<\/div>With five years of experience at an organic cidery in the Pays d\u2019Auge, he began a work-study program in 2015 to earn a BTS in viticulture and oenology at Domaine Nicolas Maillet (Burgundy). Anthony then moved to the Vend\u00e9e to hone his vineyard management skills for 18 months.<\/p>\n
It was in Brem-sur-Mer that he crossed paths with Bastien and decided to join L\u2019Or\u00e9e du Sabia right from the start. His background in organic farming has given him a solid understanding of plants, grapevines, and vineyard work.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>TIPOU<\/h2>\n<\/div>Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\nHis leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n
A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/p>\n
SEE ALSO<\/h2>\n<\/div><\/div><\/div><\/div>
With five years of experience at an organic cidery in the Pays d\u2019Auge, he began a work-study program in 2015 to earn a BTS in viticulture and oenology at Domaine Nicolas Maillet (Burgundy). Anthony then moved to the Vend\u00e9e to hone his vineyard management skills for 18 months.<\/p>\n
It was in Brem-sur-Mer that he crossed paths with Bastien and decided to join L\u2019Or\u00e9e du Sabia right from the start. His background in organic farming has given him a solid understanding of plants, grapevines, and vineyard work.<\/p>\n<\/div><\/div><\/div>
TIPOU<\/h2>\n<\/div>Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\nHis leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n
A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>BASTIEN MOUSSET<\/h2>\n<\/div>His training in viticulture began with a two-year work-study BTS program at Domaine Romain Guiberteau (Saumur) and continued with a bachelor\u2019s degree in viticulture and winemaking at Domaine Charles Joguet (Chinon). His career path took him to the Saint-\u00c9milion region and then to Chile, where he served as cellar master for one year.<\/p>\n
All of these experiences inspired the wine-making project that Bastien decided to pursue upon his return to the Vend\u00e9e. And in 2017, he embarked on the L\u2019Or\u00e9e du Sabia venture in Brem-sur-Mer. Today, he draws strength from the enthusiasm and energy of his team, uniting them and inspiring them to dedicate themselves to creating high-quality wines.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>ANTHONY<\/h2>\n<\/div>With five years of experience at an organic cidery in the Pays d\u2019Auge, he began a work-study program in 2015 to earn a BTS in viticulture and oenology at Domaine Nicolas Maillet (Burgundy). Anthony then moved to the Vend\u00e9e to hone his vineyard management skills for 18 months.<\/p>\n
It was in Brem-sur-Mer that he crossed paths with Bastien and decided to join L\u2019Or\u00e9e du Sabia right from the start. His background in organic farming has given him a solid understanding of plants, grapevines, and vineyard work.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>TIPOU<\/h2>\n<\/div>Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\nHis leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n
A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/p>\n
SEE ALSO<\/h2>\n<\/div><\/div><\/div><\/div>
Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\n His leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div> His training in viticulture began with a two-year work-study BTS program at Domaine Romain Guiberteau (Saumur) and continued with a bachelor\u2019s degree in viticulture and winemaking at Domaine Charles Joguet (Chinon). His career path took him to the Saint-\u00c9milion region and then to Chile, where he served as cellar master for one year.<\/p>\n All of these experiences inspired the wine-making project that Bastien decided to pursue upon his return to the Vend\u00e9e. And in 2017, he embarked on the L\u2019Or\u00e9e du Sabia venture in Brem-sur-Mer. Today, he draws strength from the enthusiasm and energy of his team, uniting them and inspiring them to dedicate themselves to creating high-quality wines.<\/p>\n<\/div><\/div><\/div> With five years of experience at an organic cidery in the Pays d\u2019Auge, he began a work-study program in 2015 to earn a BTS in viticulture and oenology at Domaine Nicolas Maillet (Burgundy). Anthony then moved to the Vend\u00e9e to hone his vineyard management skills for 18 months.<\/p>\n It was in Brem-sur-Mer that he crossed paths with Bastien and decided to join L\u2019Or\u00e9e du Sabia right from the start. His background in organic farming has given him a solid understanding of plants, grapevines, and vineyard work.<\/p>\n<\/div><\/div><\/div> Named Employee of the Year, he brings joy and intelligence to his work every day. His eagle eye allows him to anticipate every move and act quickly to restore order and serenity<\/span>.<\/p>\n His leadership is remarkable, and he inspires the team with a positive, winning spirit.<\/p>\n A true chameleon, Tipou is essential to the smooth running of the vineyards and the winery. In short, he\u2019s an exceptional asset!<\/p>\n<\/div><\/div><\/div><\/span>BASTIEN MOUSSET<\/h2>\n<\/div>
<\/span>ANTHONY<\/h2>\n<\/div>
TIPOU<\/h2>\n<\/div>
<\/span>![\"hr\"](\"https:\/\/www.loreedusabia.com\/wp-content\/uploads\/2014\/12\/hr.png\")
SEE ALSO<\/h2>\n<\/div>