Producer Identity
20–40 ha of vinesBiodynamic farming
Winemaking & maturation
Native yeast fermentationStainless-steel aging
Style
DryClassicSavoryNaturalBold structured
Grapes
Cabernet FrancCabernet Sauvignon
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Cabernet Franc and Cabernet Sauvignon.
Black and red berries, spice and herbal detail, with firm tannins and room to develop in bottle.
Often presented today as Anjou-Brissac, this local red-wine identity highlights selected schist sites and a more structured expression of Cabernet.
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1 wine
Producer Identity
Winemaking & maturation
Style
Grapes
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Anjou Villages Brissac. 1 wine in Connecticut.