The Puzelat family have been in the Loire for centuries, and they've been tending the long standing Tue-Boeuf site since at least the 1960s when their father began replanting their vineyards to a wide assortment of grapes, including varieties now largely gone from the Loire such as Menu Pineau and Pinot Gris.  Their wines were at the forefront of the 90s French natural wine revolution and the brothers are often cited as an inspiration for subsequent generations of winemakers in the natural movement.  Early on they were forced to declassify many of their wines to Vin de France after battles with the Cheverney and Touraine AOC comittees over their inclusion of heritage grape varieties and minimal intervention winemaking techniques, but this battle with the law has only served to cement their cult status.  All wines of their wines are wild fermented, unfined, unfiltered, and have no additions besides a touch of sulphites at bottling (depending on the vintage).

Loire Valley, France

Grapes:
Gamay

Soil Composition:
Flint, Clay

Farming:
Organic (certified)

Age of vines:
Over 50 years old

Fining/Filtration:
Unfined/Unfiltered

Fun facts:
La Butte comes from a single vineyard of the same name. 40-to-65-year-old vines planted in the Touraine part of the Tue-Boeuf's vineyards.

The Puzelat visually distinguish their Touraine wines by featuring a drawing of a farmer manning an ox cart on the label.

Appellation:
Vin de France 

Winemaking:
Whole-cluster, open-top, semi-carbonic fermentation in vat. The grapes are then pressed and racked to used Burgundy barrels, where the wine ages for eight months.

With all estate wines at Tue-Boeuf, the decision to add or avoid S02 is made instincively each vintage. If S02 is added, it is only at bottling and in a tiny dose of one gram per hectoliter.