The hillside is exposed south, southwest. This privileged place made a Sancerre which we like to enjoy for its youth and its fruit.
The grapes are hand picked and destemmed. After 24 hours of maceration the vat is bled and the rosé undergoes fermentation at temperatures ranging from 18° to 20°C (64 to 68°F) during 8 days. No malolactic fermentation takes place; the wine is left on its fine lees until bottling at the beginning of April).