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<<< The bunches are hand-harvesed and direct-pressed into stainless steel, where the wine ferments spontaneously with native yeasts and does go through malo as well. The wine receives no more than 2 grams sulfur at bottling. Run by vigneron brothers Thierry and Jean-Marie Puzelat, the Clos du Tue-Boeuf is an isolated 35-hectare property of rolling hills, forests, fields and vineyards in Cheverny at the eastern edge of the Touraine region of the Loires. This lieu-dit’s history goes back centuries: its name pops up in records from the Middle Ages and it is noted for the favored status of its wines under Renaissance ruler King Francis I in the early 16th century (he was a local chateau inhabitant). The Puzelat family’s roots also run deep here in the valley of Cher, back to at least the 15th century in their home village of Les Montils. In the modern era, the Puzelat brothers have put Tue-Boeuf on the wine world map through their commitment to wines made as naturally as possible from their organically farmed, hand-harvested fruit (most of which comes from the Clos but is also in some cases sourced from friends of similar philosophy and practice).