Harvested during the night of September 8th, ensuring that they remained cool for 12 hours maceration on the skins. Once pressed, fermentation was carried out using only the natural vineyard yeasts. As the terroir benefits a nothern exposure, the rippening is longer an the level of alcohol is only 11% natural.
Region Notes
In the western Loire valley, in the Village of Saint-Fiacre sur Maine, at the confluence of the rivers of Svre et Maine. Precisely on the terroir of La Cantrie. The plot has a northern exposure with a type of soil as Schiste.