Coteaux du Giennois red vines are planted on limestone soils of Pougny and Saint Père, small villages located in the heart of the Centre-Loire area. This deep and typical Pinot- noir “terroir” provides wide complexity to the wine. 85% Pinot Noir and 15% Gamay, from vines averaging 30 years old. . In the cellar, grapes are pressed gently with a pneumatic press and fermented with indigenous yeasts in vats for 10 to 14 days, with twice daily pump-overs for gentle extraction. When the wine completes malolactic fermentation, it is racked and aged for 10 to 12 months before bottling.