Winemaking

The vineyards are planted on Kimmeridgian soil (fossilised clay-chalk, superb for low yields and mineral content) and face south-southwest, giving increased exposure to the sun. They are fertilised organically. Harvesting is done partly by hand and partly by machine, depending on the vintage. Vinification is old fashioned and hands off. Fermentation is done by indigenous yeasts and is followed by naturally occurring malolactic fermentation. This helps to soften the wines by converting the harsher acids to more palatable ones. Most unusually for a producer of Loire Sauvignon Blanc, winemaker Gilles Maudry believes in allowing full malolactic fermentation to run its natural course. The wine remains on its fine lees for 15 months after harvest, intensifying and enriching the flavours to balance the incredible freshness.

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