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Region: Loire Valley – Anjou
Appellation: Vin de France
Grapes: 50% Cabernet Franc, 50% Gamay
Average Vine Age: 20 to 45- years-old
Altitude: From multiple parcels between 230 to 295 feet (70m-90m)
Soils/Terroir: From multiple parcels with soils of Schist and Quartz.
Farming: Organic
Harvest: Hand harvested
Yield: 40 hl/ha
Winemaking: Each variety and parcel are whole cluster fermented separately in neutral oak vats. Fermentation is spontaneous, utilizing only the naturally occurring indigenous yeasts. The components are blended at the end of malolactic fermentation and transferred to 40hl conical oak vats for ageing.
Maturation: Aged for 6 months in neutral 40hl conical oak vats. Prior to bottling a low dose of sulphur was added. The wine is bottled without fining or filtration.