Fairly even split of Gamay and Cabernet Franc with Grolleau making up the remaining 15%, from the Loire Valley, France

A light red that's nice and crunchy, without too much tannin.  Aromas of black cherry and blackcurrant.

Manual harvest. Direct pressing. Vinification with natural yeasts. Whole bunch maceration for about 2 weeks in vats, separate maceration and vinification for all grape varieties. Aged in vats, on the lees for 9 months.

Thomas Boutin started his own winemaking project in 2008, with only 1.8 hectares. In 2011, he inherited a compact winery and vines from his mentor, and has progressively built up the number of hectares. He farms 2 hectares in Rochefort-sur-Loire and 1 hectare in Saint Aubin. He is evolving as a winemaker, and experiments whilst learning and finding his style.

Having studied enology and worked in larger wineries, he is passionate to keep the approach small scale with minimal intervention. All wines are made without any use of chemicals, are unfined and unfiltered and little use of sulfur.