Certified-organic Cabernet Franc from clay-limestone parcels around Brézé, Montreuil-Bellay and Bizay. Native-yeast ferment; matured in stainless steel and large oak vats for a fresh, red‑fruited, mineral style.
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The organically farmed vines are hand-harvested from limestone-rich soils around Brézé and Saint-Just-sur-Dive. Grapes are fully destemmed and fermented spontaneously with native yeasts in stainless steel tanks. Extraction is gentle, relying on infusion rather than force, allowing the precision and minerality of Cabernet Franc to shine. The wine undergoes full malolactic conversion and is aged for about 12 months in a mix of older barrels and tanks, with no fining and minimal filtration. It’s a pure, vibrant expression of Saumur—refined, saline, and intensely drinkable.