Grapes: 100% Chenin Blanc
Soil: Clay/ Flint

This wine is vinified by slow fermentation of indigenous yeasts and aged in barrels between 10 and 11 months in a 16th century cellar dug into the tufa. The must descends by gravity into the barrels. Each barrel is subject to the greatest vigilance and the greatest care so that the wine reveals itself freely.
The vine takes root on a clay soil with flint which rests on a Tuffeau subsoil, typical of the Loire, which was formed some 90 million years ago, during the geological period known as “the Turonian”.