A magnificent hillside of over three hectares (planted between 1994 and 1999) on the left bank of the Vienne, on the edge of the Chinon AOC. This clay-limestone terroir, exceptional for Chenin, took precedence over the choice of appellation to best reveal the grape's identity. Average yields of 20 to 30 hl/ha, sometimes less. Harvested in successive sortings according to ripeness. Pneumatic pressing followed by vinification in 225-liter barrels (1/3 new, 2/3 of one wine or more). Very slow fermentation in cold cellars (5 to 13°C maximum), revealing the aromas and structure of pure Chenin. Regular stirring on fine lees. After 3 months' fermentation and 4 to 6 months' ageing, blending in stainless steel tanks before bottling. Prolonged maturation for a wine that's true to its terroir.