Plots with multiple sun exposures, flat and hilly, planted on poor soils with a shale bedrock.

Manual harvest, with the grapes being sorted on the vine. The wine is made in two stages: 80% Cabernet Franc, with its stalks, gently pressed (fermentation in the liquid phase), then 10% Cabernet Franc and 10% Gamay vinified in whole bunches (fermentation in the solid phase). The bottling is carried out during the alcoholic fermentation, in keeping with the ancestral method. The wine is disgorged after 8 months of maturation on laths. Indigenous yeasts, no inputs at any point in the winemaking process. Only a small amount of sulphites is added during the disgorgment (<10mg/L), in order to avoid too much dissolved oxygen being absorbed (and a possible mousiness). Unfiltered.

This wine was created by Christophe Kaczmarek and Marc Houtin, winemaker in the hilly valleys of Anjou Noir.

The wines are made, blended, bottled and packaged on site. From the vine to the cellar, everything is done with the aim of respecting nature, regenerating the soils, promoting biodiversity and respecting the people who are part of it.