100% Chenin Blanc. From around 1.2 hectares' worth of parcels of 10-20-year-old vines on clay soils featuring limestone and flint. The farming is certified-organic with all vineyard work and harvest done by hand. The whole clusters are pressed slowly and gently, followed by natural settling in tank. The fermentation is spontaneous with only indigenous yeasts and no sulfur; it lasts for months in 500-liter tonneaux and goes until full dryness (under 2 grams residual sugar per liter). The wine goes through malolactic fermentation and is aged on its fine lees in tonneaux until the following summer. It is very lightly filtered at bottling. Sulfur application is minimal.