• Variety: 50% Chardonnay, 50% Chenin Blanc
• Size: 0.50 hectares (1.24 acres)
• Terroir: 0.30 ha from Rochefort sur Loir and 0.20 ha from Chaume, both on sandy-shale soil.
• Viticulture: Farmed organically since 1995 and biodynamically since 2008 (not certified).
• Vinification: Pressed directly with 10 ppm added SO2, settled, ambient yeast fermentation and aging for 12 months in 225 and 400 L used barrels, full malolactic conversion, prise de mousse addition with natural sugars from the next vintage’s must, aged for 36 months on lattes, 20 ppm SO2 added after disgorgement.