Young winemakers are growing! Cédric Garreau can be classified as a micro-vigneron, with just under 3 hectares of vineyard around Beaulieu-sur-Layon, where he produces small quantities in a tiny stone building opposite his house on the edge of the vineyards. All his vineyards are certified organic and the winemaking is careful, but with a laissez-faire attitude. Using old-fashioned equipment and a traditional approach, Cedric is producing some of the best Anjou wines, produced without additives at any stage and especially without SO2. Few bottles for many emotions!!!