A gorgeous take on Pineau d’Aunis from young vines planted over sand, silex and iron in the same parcel as Centenaire du Vauperroux in the Sarthe. The grapes were fermented as whole bunches for three weeks, before being pressed to old barrels to rest until the following spring. Light, bright and fragrant with wild strawberries, cleansing minerals and pink peppercorns, this is invigorating stuff.