Clos Kixhaya is the project of Beatriz Papamija and Étienne Le Blanc in Chinon. Planted exclusively with Cabernet Franc on sandy gravel over clay and limestone beside the river, their vines are between 30-90 years old. Beatriz and Étienne are now in their third year of organic conversion, but are working above and beyond the minimum requirements for organic and even biodynamic certification. Biodiversity is the priority here, promoting life as much as possible, and disturbing as little as necessary.

Espumoso is direct-pressed Cabernet Franc, picked at the beginning of the harvest to retain acidity. A long, slow fermentation in 2022 – four months to finish the majority of its sugars before bottling as a pet nat – the wine spent a year on the lees before disgorgement. Electric acidity, bright fruit, and a giddy slurp of residual sugar making for a very enjoyable spring wine. As Béa says: "for breakfast or dessert!"