• Varieties: Chenin Blanc, Grolleau
• Terroir: Chenin Blanc - Southeastern exposure, light, well-draining Turonian chalk soils with resurfacing limestone, yielding extremely low pH levels. Grolleau - Eastern exposure, heavier clay-rich marl-based soils.
• Viticulture: Purchased grapes from two organic producers.
• Vinification: Pressed with whole clusters at low pressure, separation of press fractions, ambient yeast fermentation, blocked malolactic fermentation, briefly aged in stainless steel tank, bottled in spring, aged on lattes for 30 months, low dosage.