Drawing inspiration from a favorite Savennière wine, this is our most recent creation. The grapes are hand-harvested from 20-year-old vines that sit on a very sunny plot of rocky soil on a schist and clay foundation. We work the land mechanically and maintain cover crops on every other row. Leaves are stripped and buds are pruned manually to aerate the grapes, thereby limiting disease and ensuring good concentration by the end of the ripening phase. Harvest occurred between the end of September and mid-October, with yields limited to 35 hectoliters/ hectare. Bunches were hand-harvested with several passages in the vineyard so that only those with advanced ripeness but without botrytis were picked. The grapes were a wonderful golden tan with orange and brown reflections. Pneumatic pressing was done at low pressure, followed by alcoholic fermentation and partial malolactic fermentation. The juice matured on fine lees in French oak barrels for a minimum of 12 months before filtration and bottling. We are especially proud of our latest born! The recipient of multiple silver and gold medals in some of France’s most prestigious competitions, this wine is the perfect accompaniment to the finest cuisine. We particularly recommend scallops, salt-crusted seabass, or veal with morel mushrooms.


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