Organic and biodynamic viticulture, low yields, hand harvested, indigenous yeasts, low to no sulfur, fermentations in cuve, wines age in barrel. 70 years vine age. This is the Breton’s greatest red, from one of the most prized hillside parcels in Bourgueil. The terroir is siliceous clay and limestone, and old vines give very low yields of 20 hectoliters/hectare on average. The maceration is done in open wood vats and the fermentation and élevage is done in 550-L barriques, a variable percentage of which are new. The wine is bottled unfined and unfiltered after two full years in wood.
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