# Plasma (2025)

- **Producer:** Domaine de la Petite Sœur
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Cabernet Sauvignon, Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, redcurrant, lemon, grapefruit, herbaceous

## About this wine

Domaine de la Petite Sœur was founded in Anjou by Adrien de Mello, who named the estate in honor of his daughter's birth. Originally from Brittany, Adrien self-taught biodynamics before training formally in Beaune and gaining hands-on experience with renowned natural winemakers. Located in Saint-Aubin-de-Luigné in the Loire Valley, the estate spans small parcels cultivated using certified biodynamic farming, horse-plowing, and homemade herbal sprays. Inspired by local natural wine pioneers, Adrien completely eliminated added sulfites across his entire cellar production.

## Interesting facts

- The wine is crafted by steeping whole-cluster white Sauvignon Blanc inside red grape juice.
- Vineyard plowing is performed using Adrien de Mello's draft horse named Toscane.
- Adrien self-taught biodynamics using books sent to him in Canada by his mother.
- The estate was named 'La Petite Sœur' to celebrate the birth of Adrien's daughter.

## Food pairing

This energetic red wine thrives alongside lighter meats, charcuterie, and fresh goat cheese. Its vibrant acidity easily cuts through pork fat and rich textures, while its very soft tannins allow delicate pairings like seared tuna or roasted vegetables to shine without being overwhelmed.

## Wine making process

Plasma is crafted through a distinctive red and white grape co-maceration technique. Whole clusters of white Sauvignon Blanc are steeped for 14 days directly inside the free-run juice of Cabernet Franc and Cabernet Sauvignon grapes. Fermentation occurs spontaneously using native wild yeasts in stainless steel and fiberglass vats to protect pure fruit tension. The wine is aged in tank and bottled with zero added sulfites, without fining or filtration, maintaining total SO2 levels below 10 mg/L.