100% Chenin Blanc.Rocky soil over grey-green schist with banks of phtanite. Foot crushed and pressed for 4 hours, 3-4-week ambient yeast fermentation and aging for 6 months in stainless steel (35-50%) and 350, 500 and 600 L barrels (50-65%), full malolactic conversion, 10-20 ppm SO2 added before bottling.