The origins of Clos du Tue-Boeuf in les Montils can be traced back to the Middle Ages. The Puzelat family, who have been running the property since 1990, also have a long established presence in the region (from the 15th century). The vineyard’s 16 hectares of flint clay on Blois chalk straddle Touraine and Cheverny. The vines have been cultivated organically since 1996 and vinification processes are low intervention and avoid the use of additives (indigenous yeasts only and very low doses of sulphites). The Puzelat brothers, Jean-Marie and Thierry, work with nature to create fine and very easy-to-drink organic wines with plenty of character.

Following in the footsteps of Marcel Pierre, leader in natural vinification, the family domain here presents a wine produced with semi-carbonic maceration of 2-3 years to extract the fruity aromas of the grapes. The terroir comes through in a simple, flavourful tone without any artifice. You can enjoy this cuvée within its first, five years accompanied by dishes with a delicate nature like rabbit.