This wine is made from Sauvignon Blanc with vines aged between 35 to 50 years old that are planted on steep slopes with a terroir of clay-limestone, (Kimmeridgian marl). The difference in the character of this wine is due to the age of the vines, old grafted vines, which are planted on one soil type - Terres blanches. The wine is fruity and smooth with great intensity of flavor on the finish, marked by its terroir. The wine is complex, with a full mouth-feel and a fresh, mineral finish.

After the grapes are gently pressed the juice is left to settle for between 24 to 48 hours. The wine is fermented in temperature-controlled stainless steel vats at 14-18°C. The juice is analyzed before and after fermentation, in order to vinify the wine in the best possible way. Matured on its fine lees, which are regularly stirred, for 18 months. This gives the wine a richness and finesse while limiting the amount of sulphites used. Our Sancerre isn’t fined, it goes through a cold stabilization, filtered and bottled.