|Composition of the land
||The vineyards are composed of three distinctive types of terroir: 45% of the vineyards are planted on "Terres Blanches", a soft, chalky-clay soil, unique in the Sancerre area producing full-bodied rich wines. 45% on "Caillottes", a pebbly-chalk soil yielding fine and fruity wines. 10% on "Silex", a flinty soil producing wines of great verve and openness.
||All the vineyards were hand harvested between September 29 and October 8.
||Wild grass is allowed to grow among 90% of the sauvignon vineyard. Weeds are sown in the middle of the row and the soil is hoed under the vine. The quantity of grape is limited on each vine thanks to a severe de-budding.Grapes are intact then are brought into the pneumatic presses with a conveyor to save them from oxidation and pummeling.
||Slow fermentation at low temperature (between 16 and 20°C - 61 and 68°F) is conducted in thermo-regulated tanks in order to preserve the maximum natural aromas of the sauvignon blanc. Then wines are matured on the lees and no malolactic fermentation is made.