A carbonic maceration Cabernet Franc from 40-year-old biodynamic vines in Bourgueil, bursting with fresh red fruit energy and built for immediate, joyous drinking.
Tasting Notes
Bright ruby red in the glass. The nose is fresh and lively with aromas of red cherry, strawberry, and a violet floral lift typical of carbonic maceration. On the palate it is light and fruity, with red cherry flavours, good natural balance, and a clean refreshing finish. Think Beaujolais in spirit, Loire in terroir.
Quick Facts
- Grape: 100% Cabernet Franc (40-year-old vines)
- Origin: France, Loire Valley, Bourgueil
- Style: Dry natural red, biodynamic, low sulphur
- Winemaking: Manual harvest, whole cluster carbonic maceration for 3 weeks, indigenous yeast, no filtration, minimal sulphur at bottling
- Suitable for vegetarians and vegans
Food Pairing
Perfect alongside roast chicken, steamed fish, fresh cheeses, and vegetarian dishes. Versatile enough to serve slightly chilled in warmer months.
Serving
Serve at 14-16°C, or lightly chilled at 12°C for a more refreshing serve in summer.
About the Producer
Catherine and Pierre Breton are fifth-generation winemakers from Restigné, east of Bourgueil, with a family history on the land dating to 1886. Taking over the domaine in the late 1980s, they converted to organic farming in 1991 and were among the first Loire Valley producers to adopt biodynamic viticulture, beginning in 1994. Working 17 hectares across Bourgueil, Chinon, and Vouvray, they vinify using only indigenous yeasts, no chemical additives, and very low sulphur, producing wines that are deeply expressive of their specific terroir and built to age gracefully.
