Appellation: SAUMUR BLANC A.O.C.
Soil : Clay-lime stone
Grape varieties : Chenin
Vines : 30 to 35 years old
Vineyard management : The vineyard is led in organic farming (in conversion)
Soil: Ploughing and hoeing under the row, natural grassing down or culture between the rows (depending on the year)
Pruning : Simple guyot
Debudding : heads and extra-buds
Vines: trellised on 5 threads with two or three trimmings/year
Leaf removal to the rising sun
Green harvest to avoid heap.
Harvest : By hand leaving the unripe and over-ripe grapes
Pressing : Direct, entire bunches
Vinification: Cold settling, natural yeasts, long fermentation (3 months) in barrels of 2 to 4 wines.
Maturing: in barrels for 14 to 15 months then 3 to 4 months in vats. Filtration before bottling
Serving suggestions : Dry wine to accompany warm fish dishes such as grilled lobster or scallops
Keeping : 4 to 10 years