'100 % organically farmed Chenin Blanc from heavy clay soils over Jurassic limestone in the village of Vaudelnay, about 5 km to the east of Montreuil-Bellay. Hand-picked and gently whole-bunch pressed, with only the cuvée or heart of the press juice used. Wild-yeast fermented in stainless steel tanks at low temperature, followed by four months maturation on lees in tank, without malolactic conversion. Bottled and tiraged in March 2022 and matured on lees sur-lattes for 34 months before dégorgement with zero dosage in December 2024. 11.7 % Alc/Vol'