1 ha. planted in 2016. Located in Berrie (southern part of Saumur) over clay-limestone soil with green chalk. West-facing.
Viticulture:
Organic certification pending.
WineMaking:
The grapes undergoes a short maceration of one week, with SO2 added before vinification. Fermentation takes place with native yeasts in stainless-steel vats, followed by complete malolactic conversion.
Aging:
Aged for 6 months in stainless-steel and/ or concrete tanks.
Bottling:
Unfined but gently filtered using tangential flow or diatomaceous earth.
