Ten hectares of vines planted in 1988 on the siliceous plateau of Beaumont-en-Véron, located between the Loire and Vienne rivers, make up the estate's most homogenous plot. Average yield: 45 hl/ha. A blend of Beaumont vines and, depending on the vintage, free-run and press wines from alluvial terroirs on the left bank, creating an original harmony of aroma and substance. The grapes are destemmed without bursting, undergo cold skin maceration for 5 days, and undergo rapid fermentation at a maximum temperature of 25°C for 10 days, sometimes interrupted before the sugars are completely transformed. Malolactic fermentation in vats, followed by natural winter cooling. A highly aromatic, gourmet wine with well-balanced tannins.