Poivre et Sel
90% Pineau d'Aunis/10% Gamay. From a single parcel with sandy, flinty soils and with 60-year-old Pineau d'Aunis vines and 20-year-old Gamay vines. As for all of Olivier's reds: whole-cluster carbonic maceration (3 days in the case of Poivre et Sel 2016), no sulfur, and no filtration.
SOLD OUT FOR THE VINTAGE