Terroir: Made from vines aged 35 years on average, Sauvignon grape variety, cultivated on clay-limestone (60%) and limestone (40%) soils.

Grape variety: Sauvignon 100%

Work in the vineyard: mounding and hoeing. Simple Guyot pruning.
Planting density 7000 to 8000 vines per hectare.
All of these plots are cultivated in a reasoned manner in order to respect the environment as much as possible.

Vinification: After having been harvested, the grapes are sent to the cellar. The pneumatic presses are filled with a belt to limit the crushing of the grapes. After a cold settling (8 °), of 48 hours minimum, the musts ferment in thermo-regulated vats.
Fermentation time is approximately 40 days. The wines are aged on fine lees during winter and then racked in April.
Bottling during April and May.