An 80-are walled vineyard with old vines planted in 1904, overlooking the Loire River. Light groundwork to preserve these old stocks and maintain great floral diversity. Crumbled flint and Late Turonian limestone soils.

 Manual harvest in wooden crates, harvest sorting table before vatting using a conveyor belt. Fermentation in an open 45 hl cement vat at 16°C to 22°C to draw out the most possible aromas and richness; fermentation finished at a temperature of 24°C. Vatting for 10 to 18 days.