Manual harvest using small bins. Organic approach in the vineyard, no herbicide, grass-growing, hoeing, ploughing, disbudding, and green harvesting.
Soil composed of 2/3 chalky-clay and 1/3 flinty (silex) soils.
Grapes are slowly pressed to extract the best of the fruit. Three to four-week temp-controlled fermentation with indigenous yeast in stainless steel tanks. Sancerre Blanc does not undergo malo-lactic, but is left on lees until February following harvest.
Aged on its fine lees until February where it develops its richness and its length.