Winemaker: Jean Michel Masson Blondelet, supported by his daughter and son, Mélanie and Pierre.
Vineyards: Made from 25- to 40-year-old Sauvignon Blanc vines planted on Kimmeridgean marl soils with a south east exposure for optimal ripeness. The vines are regularly tilled to oxygenate the ground, pruning is short, practicing organic philosophy: no use of chemical fertiliser, nor insecticide, nor weed-killer.
Vinification: Immediate destemming and pressing after harvest to avoid skin contact or oxidation. Very gentle press in a pneumatic press with fermentation in temperature controlled stainless steel tanks after a cold settling.
Maturation: Long maturation on very fine lees to enhance texture and youth character, no malolactic fermentation.