Organically farmed Chenin Blanc vines in Vouvray, located on a plateau overlooking the town to the east. Comprised mainly of (approximately) 70 year old vines on flint-clay soils.

Meticulous work in the viticulture, with soils being worked mechanically, controlled growth of natural grass, and an annual removal of bugs, lateral shoot thinning, and leaf removal.

Grapes are harvest by hand before being pneumatically pressed and the grape juices cold settled. Vinification through spontaneous fermentation with indigenous yeasts in stainless steel tanks and oak barrels. The wine is aged for a year on lees before bottling.

Bottled with minimal added sulphur.