Varietals:

Sémillon 60%, Sauvignon 36%, Muscadelle 4%

Winemaking

Fermentations: In 50 hectolitre temperature-controlled stainless steel vats Temperature of fermentation : Between 19 and 21 degrés C

Length of fermentation: From 10 to 30 days depending to the grape variety and the concentration

Filtration: Light and gentle filtration 10 months after the fermentation (no sterile filtration)

Blending: Approximately 14 months after fermentation

Maturing: 2 years in barrel and vats

Barrels: Oak from the Allier forest of central France, 1/3 new barrels yearly

Bottling: 20 to 24 months after fermentation