Chenin Blanc from vines young and old, pressed straight to barrels for fermentation and a year of élevage. The terroir is a combination of clay, flint and limestone and farming is
meticulous, done organically, without the use of chemicals or pesticides. Grapes are hand picked and brought to his cave in a former quarry dug into the limestone cliffs where they are fermented, pressed manually and fed by gravity to the cellar below.