Terroir:From two plots in Brézé, sandy-clay soils over soft limestone bedrocks.
Viticulture:Organic (AB, 2007), 5,500 vines/ha.
Vinification:Sorted in the vineyards, pressed with whole clusters, ambient yeast fermentation, blocked malolactic conversion, aged for 15-18 months on the lees in demi-muids and/or barrels (new and 1-2 years old), blended and aged for an additional few months in steel tanks, filtered.
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