Julien Delrieu was the driving force behind a project founded by three friends after purchasing a few hectares in Anjou. After the project came to an end in 2017, each partner kept their share of the vineyards and struck out on their own. Farming is all organic over a variety of soils, but as you would expect in these parts, schist, limestone, and clay dominate. The work in the cellar is fairly traditional apart from a bit of short skin maceration on some of the whites and minimal SO2 additions. The resulting wines are full of tension and freshness with a true sense of place.