• Variety: Sauvignon Blanc
• Terroir: Mostly planted in Verdigny and Chavignol, northwest and west of Sancerre. 40% caillottes (stony soils around Chavignol), 40% silex, 20% Kimmeridgian white soils.
• Viticulture: Organic (in official conversion)
• Vinification: Pneumatic pressing, vinified (with no added SO2) and aged for 8 to 10 months in stainless steel tank (95%) and new 228-liter barrels (5%), no filtration.