100% Sauvignon Blanc from a parcel selection called “Chêne Marchand”. Soils of calcareous composition called “Caillottes”. These are small limestone pebbles that are friable. Direct pressing with cold static settling for 4 days, then the must in 600L barrels undergoes fermentation with natural yeasts. Aging takes place for 12 months in the same barrels then 6 months in stainless steel vats.