Grapes are hand harvested and layered by variety in whole bunches. First the gamay goes into the bottom of the tank, then one week later the grolleau, then one more week and the Cabernet Franc is added. The wine is unfiltered and has a small addition of sulfur at bottling.
Christine and Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than thirty years. They produce an outstanding array of wines from Cabernet Franc, Grolleau, Gamay and Chenin Blanc. They practice biodynamic methods in their 13-hectares of vines. Christine and Joel run their domain to very exacting standards and as a result they produce stunning, natural wines—without employing artificial yeasts. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive.