Still
Benoit Chauveau
Pouilly Fume
Sauvignon Blanc
From December to March we prune the vines by hand using the “Guyot simple” pruning method.Between April and June, we perform de-budding to remove any unwanted growth that might produce an excess of grapes.The month of June is spent lifting up the growth on each side of the row and attaching it on metal wires.The grapes are usually gathered at the end of September with the help of a harvesting machine.Besides the manual labor during the growth cycle, various tasks are carried out mechanically: plowing, topping and trimming, and phytosanitary protection against disease.
Sustainable
Kimmeridgian marl, siliceous-clay and Villiers limestone
Les Croqloups
The grapes are pressed using a pneumatic press . Settling is done at 16°C, followed by alcoholic fermentation at a controlled temperature (18-19°C) maximum to conserve the aromas of the wine) in stainless steel tanks.
Aged on lees for 6 to 8 months.
0.750
Delaware, New Jersey, New York, and Pennsylvania