Vineyard: Clay and limestone. 30 – 50 years old vines, sustainable growing practices.
Making of: the grapes are hand-picked, then left to settle for 48 hours (débourbage). The must then ferments with indigenous yeasts. Aged in tanks, on fine lies for six months with batonnage. Filtered, not fined.
Personality: Chenin is a wonderfully versatile variety, and this wine shows the fresh side of it, full of pears, quince, baked apples and lively acidity. Great with all sorts of fish / seafood dishes or with fresh or goat cheese.