||Vineyard face south and are planted on the micaschist of Le Landreau.
||Only organic fertilisers used. Debudding, deleafing and trimming excessive vine growth. Pressed in a pneumatic press.
||Cold clarification of grape juice, then temperature controlled fermentation at 20°C for several weeks using only indegenous yeasts. Vinification and maturation sur lie in underground vats lined with glass tiles. These vats are very typical of the Nantes region. The wine stays on its lees(sur lie) for 9 months until it is bottled.
||As an aperitif, with shellfish, ocean and river fish, fresh cheese (soft goats' cheese) and those with a rind such as Emmental and Beaufort.