Manual harvesting. Careful selection of berries with separation of ridges. The use of low-pressure pneumatic presses. Temperature-controlled fermentation in large wooden vats. Aging on a thin lees for 10 months in wooden vats. Without filtering.
Straw-golden color. A fine example of terroir sancerre with a predominance of citrus shades, citrus peel, ginger and a light herbaceous trail. Rich textural taste with pronounced minerality in a juicy vibrating aftertaste.