Light-bodied in Loire Valley

Dry · Light-bodied · High acidity · Festive · Refreshing

The Bretons' pet-nat Vouvray, made in the ancestral method with no dosage. Saline, citrussy Chenin Blanc with a fine bead and a dry, refreshing finish.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Refreshing

Sand-and-gravel terrace Cabernet Franc from the river terraces around Savigny-en-Veron. Bright, light-footed and tank-aged for early drinking, lightly chilled.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Easygoing

Pépière's entry-level Muscadet from Château-Thébaud-area parcels. Crisp, citrus-driven and saline, designed for early drinking and shellfish.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

The Marionnets' nouveau-style Gamay, fermented without added sulfites and bottled within months of harvest. Vivid, crunchy red fruit and a saline finish, meant to drink chilled in its first year.

Dry · Light-bodied · High acidity · Refreshing · Easygoing

Direct-press Cabernet Franc rose from the estate's clay-and-gravel terraces. Pale salmon in colour, savoury and mineral rather than fruit-forward, finishing dry and saline.

Dry · Light-bodied · High acidity · Refreshing · Easygoing

Saigne-method Cabernet Franc rose. Pale salmon, savoury and mineral rather than candied, finishing dry and saline.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Méthode ancestrale Chenin Blanc from all three Huet crus. A gently sparkling, soft-fizz Vouvray with chalky drive and notable cellaring capacity.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Brut Nature sparkling Vouvray from organic Chenin Blanc on clay-limestone and clay with silex. Expressive nose with subtle roasted-almond aromas and great freshness.