Maison Brûlées (lit.Burnt Houses) is named so because of a fire that destroyed several houses in the village. It's infamous vineyard and winery have recently passed hands from longtime vigneron Michel Augé to Paul and Corine Gillet who have been making wine there since 2013. Michel was head of one of the first biodynamic coops in France, and he still hosts meetings in Maison Brûlées where the members gather to make their biodynamic preparations together (the estate was officially certified Biodynamic in 1994). Paul worked with Michel for 2 years before the reigns were handed over and began making his own wine in 2013. The domaine can be found close to the Cher river in the AOC of Touraine and cover 9ha, planted with 9 varietals: Gamay and Sauvignon Blanc (50%) plus Chardonnay, Pineau D'Aunis, Pinot Noir, Pineau Menu, Côt, Cabernet Sauvignon and Cabernet Franc, with many of these growing side by side in the vineyards. Paul avoids the use of SO2 wherever possible.