As fans of this grape from the Layon area, this is plenty to get excited about. There is that taut, cheese wire of acidity that we look for, coiled tightly around a rich, opulent (grölden?) texture, bolstered by the grapes being briefly macerated on their skins at the start of the vinification. Daring, unconventional and most certainly under-the-radar Loire experimentalism. Find out more.