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Hand-harvested.

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Semi Carbonic maceration for 2 weeks

with punching down.

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Slow pressing of whole bunches.Natural fermentation (indigenous yeasts), aged on lees in vats for 8 months, then 14 months on fine lees.

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No filtration or sulfiting.​​

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Bottled on June 03rd, 2026, at the domain.

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​Technical sheet

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Anjou noir, Le Plessis

Saint Lambert du Lattay, Southeastern exposure.

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Temperate transitional climate,

between oceanic and temperate climates.

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Soils: Clay-limestone, schist, quartz.

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Vine age  40 years old (in 2023)

Yield 20Hl/ha​

Alc 12% vol

Organic cultivation.

XAVIER MARTIN

Delivery or collection from the domain

By appointement only 

Packaged in boxes of 6 bottles.

(Château de la Genaiserie, 49190 Val du Layon)

Shipped by a secure carrier.