We love the Loire, it’s the garden of France, and the wines almost across the board retain a beautiful earthiness. While the Tigny family has owned this 17th century chateau since the 1930s it was the addition of cellar master Jean-Philippe Louis that they really stepped up their game, converting the estate to biodynamics, hand picking, and allowing for spontaneous fermentation.

This rosé is made from Cabernet Franc grown in the heart of Saumur-Champigny on soils of sand, clay, and tuffeau chalk. It’s pressed directly, fermented spontaneously, and raised in steel with a bare minimum of sulfur. It’s a tangy, vivacious, and energetic wine that is clearly Cabernet Franc from Saumur.