100% Chenin Blanc. From parcels of 10-to-20-year-old vines on clay soils featuring limestone and flint. The farming is certified-organic with all vineyard work and harvest done by hand. The whole clusters are pressed slowly and gently, followed by natural settling of the must in tank. The fermentation is spontaneous with native yeasts in 500-liter demi-muids concrete eggs and very slowly proceeds to full dryness. The wine goes through malolactic fermentation and is aged in the same vessels until the following summer. It is bottled with a gentle filtration. Sulfur use is minimal.