Varieties: 60% Cabernet Franc, 15% Grolleau, 15% Gamay, 10% Pineau d'Aunis
Terroir: Vines located in Saint Lambert du Lattay, in the heart of the Coteaux du Layon, on schists.
Viticulture: Organic (certified ECOCERT). Guyot Poussard pruning.
Vinification: Semi-carbonic maceration with 100% whole clusters for the Gamay, Grolleau and Pineau d'Aunis, lasting 6 days. The Cabernet Franc is 100% de-stemmed and "infused" for 6 days. Full malolactic fermentation. Aged about 5 months in underground, tile-lined tanks. The goal is to preserve the freshness of the fruit. Light earth filtration.