Our selection

Biodynamic. 100% old cabernet franc vines. Double sorting of the grapes with destalking (no crushing). Alcoholic fermentation in cone oak vats, skin maceration during 4 weeks. Aging during 12 to 18 months (75% in 400L casks, 25% in sandstone eggs). Le Clos,  has been historically classified as a « 1er cru » by the abbey of Bourgueil. Exposure on a hillside with clay and flint on a limestone underlay.

From two hectares of this famed hillside vineyard of clay and flint over limestone. Aged more than a year in 400-liter foudre and sandstone eggs. Complex and meaty, a muscular style of Cabernet Franc. Bloody and peppery aromas and in the mouth, a swirling balance of savory herb, black fruit, dark minerality and fine tannins. Lively, engaging and seamless.

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