• Size: 1.8 ha (4.45 ac)
• Variety: Chenin Blanc
• Vine Age: Planted in 1976 and 1984
• Terroir: From Brézé, southwest-facing, sandy-loam soils on soft Turonian limestone bedrock.
• Viticulture: Organic (certified), Guyot Poussard pruning.
• Vinification: Pressed with whole clusters, fermented with a cultured yeast from the vineyard, 4-5-week fermentation and aging for 11 months in raw concrete tank and barrels (95-100% recently used, 0-5% new), spontaneous and partial malolactic conversion (0-30%), aged for an additional 10 months in raw concrete vats and amphoras, SO2 added after malolactic conversion and before bottling (50-70 ppm total), filtered, stored in bottles for 12 months before release.