The idea of this cuvée is to assemble 3 different terroirs (Rogeries, Grand Vau and Gabouchons) that are planted on different schists and volcanic soils to create something mineral, dry and incisive and distinctly Anjou – this style of wine is rightly taking French gastronomy and wine collectors by storm. Dry Chenin from the Anjou made by the right people is every bit as enticing as white Burgundy, this is a great example of why. 

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