Type

Sparkling Wine

Appellation

Vin de France

Variety

100% Grolleau

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 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.

Viticulture

Vineyard name

Les Gasneries (Beaulieu sur Layon)

Soil type

Schist and Clay

Vines planted in2012

Vineyard size0.3 ha Grolleau (parcel is 1.5 ha total)

PruningGoblet

ExpositionSouth

Vinification

Quick fermentation with native yeast, 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

Additional info

Total production average1,000 bottles

Downloads

Packshot Label Tech-sheet

More about
the producer

Garo’Vin

Founded in 2010

3.5 hectares

From the surrounding vines of Beaulieu-sur-Layon, Cédric Garreau makes tiny amounts of exceptional Loire Valley natural wine in a renovated stone building across from his home at the edge of the vineyards. It would be safe to call him a Cabernet prodigy – from his first vintage in 2010, he has been embraced by local wine drinkers and continues to sell the wines locally at weekend barbecues at the winery, while enjoying a dedicated following from importers in a dozen countries around the world. Originally, like a good Anjou producer, Cedric made an Anjou Rouge from 100% Cabernet Franc, and an Anjou Villages exclusively from Cabernet Sauvignon. Starting in 2018, Cédric decided to blend the Cabernet Sauvignon and Cabernet Franc together to create a single red called Métisse, and to renounce...