Dry-farmed, old vines, Manual harvest using small (30kg) crates. 45 hectoliters/hectare yields on average.
Tuffeau and argillaceous (clay) chalks with some parcels composed of Silex and covered by Perruches, Touraine’s flinty stones.
Still wine fermentation (with indigenous yeasts) is in either temp-controlled cuve or barrel, depending on the wine. No addition of foreign bacteria or additives. No fining. One filtration right before bottling.
Ageing takes place in either 220 liter barriques or in 600 liter oak demi-muids.