Grape : 100% Sauvignon Blanc
- Vineyard surface : 2 Ha 80
- Soil : complex chalky-Portlandian-flinty soil
- Exposition : south-east
- Production : Between 18 and 22 000 bottles depending on years
- Work in the vines :
∼ Since 1980 : abandonment of chemical fertiliser on all of our vines.
∼ Since 2002 : abandonment of herbicide on all 21 Hectares of vines.
∼ Since 2006 : abandonment of insecticide on all 21 Hectares of vines.
∼ Mildew control : we use the bare minimum of fungicide, but not only copper, which we think
the accumulation in the soils would be harmful for them in the long term.
∼ Rainwater collection to fight mildew with demineralised water and thus reduce as much as
possible the dose used.
The vines are lightly hoed and regularly tilled by hand. Only organic amendments
officially agreed for Organic Farming are used at the end of autumn. Treatments are reduced
to bare necessities in order to protect fauna and soils, which are crucial for an appropriate
development of the vegetation.
- Vinification : fermentation in stainless steel tanks after cold settling, long conservation on very
fine lees, cold tartaric precipitation, no malolactic fermentation, sulphite rate in accordance with
biodynamic principles : ≤ 100mg/l., suitable for vegans.
- Keeping : 4 to 5 years, apogee from the 2nd year.
- Wine-master’s advice : Served alone at 12°C or on a platter of seafood, crustaceans, fish,
poultry, white meat and cheese (Chavignol, goat and sheep’s cheese, Comté).
Harvested on hard limestone and chalky-flinty
soils this wine is to be drunk young.
Its intensity, freshness and great minerality
matches with a platter of seafood and
Excellent aperitif, it can be served with
Chavignol crottins, duck rillettes and rabbit
It, also, goes well with asparagus and raw,
stock, marinated or grilled fish.