Fermentation lasts 4 to 6 weeks, without yeast or chaptalization. It starts spontaneously thanks to the indigenous yeasts which contribute to the terroir effect. It is stopped by cooling the wine followed by racking. The aging is then carried out on fine lees, in barrels and vats. It lasts 2 to 3 months. Before bottling, a light filtration is carried out. The wine then remains in the cellar on slats for three years, before being disgorged. Organic

100% Chenin Blanc./ ABV 13.5%