Dry-farmed vines averaging 40 years old, planted at the regulated Vouvray density of 6600 vines per hectare. Manual harvest using small (30kg) crates. 45 hectoliters/hectare yields on average.
Biodynamic and Certified Organic
Tuffeau and argillaceous (clay) chalks with some parcels composed of Silex and covered by Perruches, Touraine’s flinty stones.
Fermentation occurs with indigenous yeasts. A small portion of the wine ferments in used oak demi-muid, but the majority is done in temp-controlled stainless steel. No additives are used other than SO2. No fining. One filtration right before bottling.
Rests on the fine lees until spring, at which time the portion fermented in barrel is blended with the portion fermented in steel to age in steel until bottling. Bottling is done at a young age (~April) to avoid oxidation and minimize use of sulphites.
Residual sugar : 4 g/l; Total acidity : 3.8 g/l. Total SO2 63mg/l. Characterized by apple, pear, quince and citrus fruit aromas, with a mineral taste of flint which will increase with time.