Cabernet Franc from two different sites on a single slope in Brossay (between Doué-la-Fontaine and Montreuil-sur-Bellay), these younger vines are all mid-slope.
Armed with formal schooling, and “un-training” from some of the best natural winemakers in France, Sylvain Dittière struck out on his own in 2010, at the ripe age of 25. He began with a 2.5 ha parcel of Cab Franc that had already been farmed organically and a gem of a jurassic cellar that enables him to work without temperature regulation and by gravity. He has added a couple single parcels, Chenin Blanc and Sauvignon Blanc, and experiments with sparkling and oxidative wines as well. He works with minimal yields, native yeast fermentations, ages in barrel, and doesn't sulfur until bottling.