Pineau d’aunis, Grolleau and Cabernet Franc, purchased fruit from Le Domaine du Verger, an organic and biodynamic domain expanding over 17-42 hectares Anjou. Grapes are hand-harvested and fermented in neutral oak with wild yeasts, given one month of maceration on the skins with some punchdowns. The wine is aged for 12 months in neutral oak and then spend 6 months in bottle. Unfined, unfiltered with a touch of SO2.