Region: Cheverny, Loire
Varietals: 70% Sauvignon Blanc, 30% Chardonnay
Fun Facts: The grapes here come from the estate's youngest vines and are a mix of the three terroirs Herve cultivates: sand and flint, clay and silex and deep silt. Direct press and cold racking of the gross lees for 24 hours. Fermented in stainless steel tanks and concrete vats. Malolactic fermentation, a racking is performed and 1 gram of S02 is added per hectoliter. Aging occurs in stainless and fiberglass on the lees with a light earth filtration.