Loire Valley winemaker Laurent Herlin has worked biodynamically since 2009, which gives his flirty, fun Tsoin Tsoin (pronounced ’Swan-Swan,’ meaning ‘Boom-Boom’) that extra verve and purity of terroir. Laurent is a former computer engineer, who bought 5 hectares of vines in the Bourgueil following a 2-year intensive wine training in Beaune, Burgundy. He makes Tsoin Tsoin with full carbonic maceration, a fermentation method that involves sealing whole bunches of grapes inside a vat filled with carbon dioxide. Starved of oxygen, the grapes release naturally present enzymes that perform similarly to yeast, breaking down sugars into alcohol. Fermentation begins within the grapes themselves until they burst like a balloon. What a trip!

Tsoin Tsoin is made from two grapes, Cabernet Franc and Gamay. It is light-bodied - think cranberry juice with slight herbal notes. We recommend chilling it down and serving it like you would a white wine or rosé. Pair with semi-firm goat cheese Garrotxa and ribbons of sliced jamón Serrano. Time for Tsoin Tsoin!