Soils: Schist + Sandstone
Vinification: Slow pressing over 24 hours to extract the maximum of aromatic compounds, then fermented in vats
Aging: 7 months
Fining or Filtering: None
Sulfur: None added
Notes from the Importer: After training as an engineer and starting his career at Airbus, Nicolas chose to rediscover his roots and carry out a project that has been driving him for a long time: living among the vines, listening to them and extracting a wine that respects and expresses all its qualities. The idea had grown since 2002, and Nicolas' first tasting lessons with Aymeric Hilaire. But it was in 2016 that he took the plunge: abandoning aeronautics, he began a demanding training course, completed by a year spent in the Jura with Manu Houillon and Pierre Overnoy, where he learned the methods of natural wine. Wines without sulfites became obvious. In 2018, he bought an old 19th century cellar and the adjoining Clos vines, in the Layon valley.