This cuvée comes from their highest vineyard, which rests on a plateau of gravel, sand, and limestone, and it is arguably their best entry point into the charm of Loire Valley Cabernet Franc, lithe and less dense than the bottlings from their clay-and-limestone terroirs. Spontaneous fermentation and unfiltered bottling lead to a delicate, peppery wine with notes of blackberries, currants, and leather. Matthieu Baudry says the reds of Chinon are best enjoyed with food, and this particular bottling is versatile enough to accompany a wide range of plats, from lentil soup to charcuterie to roast chicken
Manual harvest. Two-week fermentation in cement vats, then fifteen-month aging in unlined cement or oak vats. Bottling two springs after harvest. No filtration.
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