The grapes for this serious and complex Sancerre come from vineyards that lie close to the winery in Bué. After arrival at the winery, the grapes are hand sorted and then pressed, with press juice being fermented seperately from free-run juice. The juice is then settled for upto 48 hours, before ferment in thermo-regulated steel tanks for upto 5 weeks using natural yeasts. The wine then ages in tank on the fine lees over the winter before a light racking in February and then clearing with a Kieselgur filtration and bottling in March.