100% Cabernet Franc

Food pairings: Pork rillettes and charcuterie, sardines with salted butter, soft cheeses, salads and grilled meats. Lovely served slightly chilled.

Winemaking: The grapes are harvested by hand and vinified in stainless steel with a cold maceration, then raised in tank to keep the wine's juicy fruit and freshness.

Vineyards and terroir: Trinch! comes from gravelly parcels on the lower terraces near the Loire at Restigné, in the Bourgueil appellation. The Bretons have farmed organically since 1985 (certified in 1991) and biodynamically since 1994.

Family and history: Catherine and Pierre Breton farm from Restigné, east of Bourgueil, producing Bourgueil, Chinon and Vouvray, and are widely associated with the natural-wine movement while remaining rooted in classic Loire appellations. The name Trinch! is borrowed from Rabelais, a native of the nearby Chinon area, and means 'Drink!'

In the pictures: The Breton cuverie (winery) in Bourgueil; and hand-sorting grapes at Domaine Breton. Photographs courtesy of Domaine Breton.