100% Sauvignon Blanc originating from the three types of terroir 80% “caillottes” (limestone), 10% “Silex” (clay-siliceous) and 10% “terres blanches” (clay-limestone). Direct pressing with cold static settling for 4 days, fermentation in stainless steel vats for two to three weeks. Aging on lees for a period of 6 to 9 months.