Other Information:Wine agged during 12 months in wooden barrels + 3months in tank before bottling, Malolactic fermentation completed., +15mg SO2 before bottling, Bottled on the 29th of february 2016
Loire, France My philosophy is to produce wines and ciders reflecting the diversity and richness of the terroirs of the Loire Valley / Normandy and to promote through various cuvees the complementarity of cultivars: grapes as Chenin blanc, Cabernet franc, Grolleau noir, Grolleau gris, Gamay as well as apples, pears. I work only with gravity and give the wines time to finish their natural processes without adding any additives.
