Grolleau from a gorgeous parcel of fifty year old vines surrounded by forest and planted over loam, that has been in the Cousin family for generations and has therefore never been subjected to chemical farming. The grapes were fermented for ten days as whole bunches, before being pressed to cuve for a short rest. This offers an explosion of black and blue fruits, winter herbs, earth and funk. Pure, rustic and true, it is oh-so-suited to the Loire’s robust cuisine.