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 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.
Les Gasneries (Beaulieu sur Layon)
Schist and Clay
Vines planted in2012
Vineyard size0.3 ha Grolleau (parcel is 1.5 ha total)
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
Total production average1,000 bottles