Château Plince, owned by the Moreau family for more than four generations, is located at the exit of the village of Catusseau. The vineyard in one piece, bordering the Châteaux Nenin and La Pointe, enjoys a terroir of sand on iron filth.

The vineyard is carefully maintained in the respect of tradition throughout the year (leaf removal, green harvesting), in order to produce grapes of optimal quality that perfectly express the typicity of their terroir.

At harvest time, the berries are carefully selected thanks to a sorting table and then vinified in thermo-regulated concrete vats. The juice remains in vats for 3-4 weeks: one week pre-fermentation, 1-2 weeks fermentation, then 1-2 weeks post-fermentation. The wine is then transferred to oak barrels for malolactic fermentation and ageing for 12-18 months. The barrels, made of French oak, are renewed by thirds each year.