THE WINE
Topette is an 8 day carbonic maceration of Grolleau, with alcoholic fermentation completed 2 days later, and malolactic a week later. Worked lightly to preserve the fruit and drinkability with no added sulphites.  The perfect BBQ chilled red for Sundays with friends. 
 
THE PEOPLE
Calling the Daviau family an old Angevin lineage would be an understatement. Their connection to the land dates back to 1546, when their ancestors began growing vines in the region. The name "Bablut" comes from the local Angevin dialect, meaning "two mills," a nod to the family's history as both millers and winegrowers. While the mills remain standing today, they have been repurposed as cellars and tasting rooms.
 
Now managing 50 hectares, Christophe Daviau is focused on the unique soil variations across the Domaine. The family cultivates several grape varieties: Chenin Blanc and Cabernet Sauvignon thrive on shale and Armorican sandstone soils, while Cabernet Franc, which requires a steady water supply, is planted on deeper clay-limestone soils.
 
Committed to environmental stewardship, Christophe has been practicing organic farming since 1996 and soon after incorporated biodynamic methods. After 20 years of biodynamic agriculture, his son Antoine encouraged him to take the next step, leading to Demeter certification in 2021.
 
THE PLACE
The Anjou region, located in the Loire Valley of western France, is celebrated for its diverse and elegant wines, ranging from vibrant dry whites to lush sweet wines and refreshing rosés. Chenin Blanc is the star white grape here, producing everything from crisp, mineral-driven wines to the renowned sweet wines of Coteaux du Layon and Quarts de Chaume, known for their honeyed complexity. On the red side, Cabernet Franc dominates, offering soft, fruity wines with gentle tannins and earthy undertones. Anjou’s rosés, particularly Rosé d’Anjou and Cabernet d’Anjou, are light, aromatic, and slightly off-dry, perfect for casual enjoyment.