This vintage comes from the 2nd sorting of golden grapes selected at the end of September from the 4 hectares of the estate. We are looking for great grape maturity to produce our dry Chenin wines.
The sandstone terroirs give us density while preserving tension. The pressing is gentle and slow, and the juices are drained entirely by gravity into barrels without settling or pumping.
The barrels of 2 to 8 wines are saturated with carbon dioxide before filling so as not to weaken the juices in the air.
Alcoholic fermentation can be rapid depending on the late season temperatures, or end the following year at the end of spring or even at the beginning of summer. Malolactic fermentation, for its part, is more and more regular.
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