100% Romorantin. Cazin's Cour-Cheverny Cuvée Renaissance is made only in certain vintages, when the conditions are right for healthy fruit to be harvested quite late, from the estate's oldest vines (40 to 90 years). The bunches are hand-harvested and pressed directly; the must is fermented in stainless steel tank with native yeasts; the wine does not go through malolactic fermentation. The wine is aged on its lees in used 300-liter barrels; it is bottled by gravity without filtration a year after the harvest. There is always some residual sugar, varying with the vintage (30 g/l in 2018), balanced beautifully with Romorantin's naturally high acidity. "Le Petit Chambord" (on every Cazin label) is the historical name of the family property.