This wine is made from purchased fruit from two organic suppliers. The first is in Bourré (a hilarious village name because it colloquially translates to "shit faced drunk") on clay and flint. The second is in Noyers-sur-Cher with soils of deep, draining sands.
Winemaking: Direct press and cold racking of the gross lees for 18 to 24 hours. It is fermented in stainless steel tanks and concrete vats and aged in stainless steel and fiberglass on the lees. After malolactic fermentation, a racking is done, and 1 gram of S02 is added per hectoliter.