Blend of parcels from the villages of Amigny, Chavignol, Sancerre and Verdigny. Planted over caillotes soil (limestone from the Sancerrois region) and white earth composed of Kimmeridgian marls. Density of 7500 vines/ha.
Viticulture:
Organic and biodynamic certifications pending. Guyot-Poussard pruning.
WineMaking:
Long and gentle pneumatic pressing. No sulfites added before fermentation. Static and neutral settling for 36 to 48 hours. Preparation of a pied de cuve using indigenous yeasts to start fermentation. Then fermented in stainless-steel tank.
Aging:
Aged for 12 months on fine lees in concrete tanks and oak truncated conical tanks.
Bottling:
Fined and filtered, only if necessary. Nitrogen and gravity flow are used for bottling.
