A zero-sulphur Cabernet Franc from Anjou, grown on flinty clay and made with three weeks of maceration, delivering vivid red fruit and an irresistible juicy energy.
Tasting Notes
Bright ruby red in the glass. The nose is floral and lifted, with aromas of violets, small red berries, and fresh cherry. The palate is juicy and light, packed with summer fruit flavours and a pleasantly soft, approachable tannin. The finish is fresh and clean with good length.
Quick Facts
- Grape: 100% Cabernet Franc
- Origin: France, Loire Valley, Anjou AOC
- Style: Dry natural red, zero added sulphur, organic
- Winemaking: Manual harvest, destemmed, 3-week maceration in cement vat, wild yeast fermentation, no filtration, no fining, no sulphur
- Suitable for vegetarians and vegans
Food Pairing
Excellent alongside grilled rib steak, roast poultry, lamb chops, and hearty charcuterie boards. The fresh acidity also makes it a great match for tomato-based pasta.
Serving
Serve at 14-16°C. This wine is vibrant and expressive from the moment it is opened.
About the Producer
Nicolas Réau is a former professional pianist who traded the concert hall for the vineyards of Anjou in 2002, taking over the estate Le Clos des Treilles near Thouars. Working 7 hectares of organically farmed vines, split between Cabernet Franc and Chenin Blanc, he has been crafting low-intervention, zero-sulphur wines since 2007. Guided by a philosophy of conscientious farming and honest winemaking, Nicolas uses only indigenous yeasts, avoids all chemicals, and works with long macerations to produce wines that are clean, distinct, and deeply rooted in the terroir of Anjou.
