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Calcareous & Clay-like for the Chenin Blanc as well as sandy soil close to Chinon for the Cabernet Franc.
Crafted using the Traditional Method, similar to Champagne. Two types of grapes are co-pressed at low pressure and fermented together in temperature-controlled tanks at 17-18°C for 3 weeks. During pressing, a selection of the must (grape juice) is achieved, using only 100 liters of juice from 150 kilograms of grapes. The wine then undergoes a second fermentation in the bottle where it rests on lees (yeast sediment) for at least 12 months, developing its signature sparkle and complexity.