Average age of the vines : 25 years

Soil : mix of white limestone pebbles and clay (« Caillottes »)

Exposure: South / South East – Alt 280 m

Planting density :

Between 8000 and 10 000 vinestocks per hectare.

In the vineyard : Certified organic farming, all work is done

manually except ploughing. Biodynamic certification from

the vintage 2021.

Harvest : 100% manual, in small cases in order to protect

our grapes. Yields : 40 to 53 hl per hectare.

Vinification : Fermentation takes place slowly in stainless

tanks at temperatures between 18 and 23°. Indigenous

yeasts.

It is then refined in a concrete tank (80%) on fine lees for 7

to 9 months and in barrels (20%).

Tasting notes : The colour is golden with green reflections.

Its nose is characterized by its floral and fruity notes

including hawthorn, citrus without forgetting our minerality

all Sancerroise.

Frank, straight, balanced, a beautiful structure. A complete

and gourmet Sancerre.

Food pairing : Fish tartare, mussels, white butter pike,

omelette of chanterelles, grilled blue lobster, ham braised in

sauce without forgetting our divine crottins de Chavignol!

To serve at 10/12°C as an aperitif, or between 12 and 14°C

for meal.