This magnificent hillside on the left bank of the Vienne River, on the edge of the Chinon A.O.C., is a clay-limestone terroir that is truly exceptional for Chenin Blanc.
This is why we have chosen this terroir above all others in the appellation to best reveal the identity and complexity of this grape variety.
It now covers a little over three hectares (planted between 1994 and 1999).
Average yield: 20 to 30 hl/ha, sometimes less.

The harvest is carried out in several stages, by successive sorting as the grapes ripen.
The juice obtained by pneumatic pressing is then vinified in 225-litre barrels. For this we use 1/3 new barrels and 2/3 barrels of one wine or more.
The very slow fermentation in the coolness of a very cold cellar (5° to 13°C maximum) will reveal the aromas and structure of this pure chenin. Regular batonnage (stirring of the must) helps the wine to nourish itself on its fine lees.
After about 3 months of fermentation and a further 4 to 6 months of maturing, the wine is blended in stainless steel vats, so that it will blend intimately for some time while awaiting bottling. Several months in the cellar before being brought to market finish the maturing of this product, which is very faithful to its exceptional terroir.