Organic approach in the vineyard, no herbicide, grass-growing, hoeing, ploughing, disbudding, and green harvesting. Grapes are machine harvested at night in order to help the concentration of the aromas, the flavors and to control the oxidation of the fruits.
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.