This Sancerre rouge is created from Pinot Noir vines growing on chalky-clay soils. Vinification begins with fermentation in vats (12 days of maceration) during which time the cap is punched down and the grape must is pumped over twice daily in order to extract a maximum of color and tannins from the grape skins. Once the malolactic fermentation is achieved, the wine is matured for 6 to 8 months in Troncais forest oak barrels (1/3 of which are replaced yearly).