Blanc

Young vines, 30-40 years old, on Loire soil (sand + sandy-clay).

Single Guyot pruning, severe disbudding, manual leaf thinning, and green harvesting depending on the vintage. Plots planted with grass every other row. Green manuring to promote soil life and combat erosion.

Harvesting takes place after careful monitoring of grape ripeness. The bunches are sorted directly on the vine, then brought to the winery.

- Fermentation in stainless steel tanks for 8 to 10 days at moderate temperature (16°C) to enhance aromatic potentia
- Bottled in February to preserve the fruit.

Pale yellow robe with light reflections. The nose reveals citrus notes, particularly zesty grapefruit. The palate is round and generous, balanced by the fresh acidity of Cabernet Franc.

Best enjoyed in good company as an aperitif, alongside a charcuterie board or fish rillettes.