Vineyard Area
Small Vineyard area : 120 ha in the Loire Valley,
Center of France

Soil
Mainly clay and limestone

Yield
50 hl/ha from wines whith
an average age of 35 years.

Vinification

• The must is carefully selected, and after allowing
  it to seule naturally, undergoes temperature controlled fermentation which lasts 3 weeks.
• Pneumatic presses are used to ensure the must gentle pressure which is gradually exerted on the grapes.
  
• Heavy Burgundy bottles are used (gravity bottling).
• Long corks are used, marked whith "Mise en bouteille à la propriété", they are not marked with the vintage.
  

The vine
Should be served chilled 8° C from an ice-bucket 2 or 3 years old.