Vin de France
Cédric Garreau produces an elusively small quantity of pét-nat from his young vines of Grolleau and Chenin Blanc. Of course, like everything at Garo’vin, these wines are made with native yeasts and nothing added. After 4-6 months of fermentation under crown cap to trap the carbon dioxide, the bottles are disgorged by hand. The combination of short aging and young vines produces vigorous, fruit forward natural wines.
La Mullonieres (Beaulieu sur Layon)
Vines planted in1970s
Vineyard size0.5 ha
Quick fermentation with native yeasts, bottled 3 weeks after harvest, followed by natural refermentation in bottle.
Elevage2 months in bottles, disgorged by hand end of January
Harvest typeHand Harvested
Fining/FilteringUnfined / Unfiltered and bottled without any added SO2
Total production average1,500 bottles