The wine is fermented and aged in new barrels and used wine barrels.

Soil
Clay-flinty soil.

Grape Variety
Blend of Sauvignon (70%), Sémillon (20%), Muscadelle (10%).

Winemaking Process
From a selection of old vines, the grapes are sorted to ensure that they are of perfect condition and maturity. The wine production takes place away from the vines. They undergo light pressing and 72 hours of cold sedimentation. The wine is run off into new barrels (in Allier oak). Alcoholic fermentation takes place in the barrels, with no malolactic fermentation.

Production
The wine is kept in barrels on the lees. The sediment is stirred (kept in suspension) every 10 days for 6 to 8 months. The wine is kept until June with the barrels being topped up regularly.

Blend
The wine, decanted, is blended and then slightly filtered before bottling.

Preservation
5 years

Tasting
This wine is an ideal companion for “cooked” fish, meat dishes in a sauce, soft cheeses, etc.