The fermentations take place naturally, using only native yeasts. The vinification was carried out in stainless steel vats, then we carried out a light racking at the end of fermentation to remove the lees.
We simply let it “rest” for 9 months, before bottling.
This “cuvée” is certificated Vin Méthode Nature -30Mg of sulphites added and it was not filtered.
Total Sulphur Dioxide F.Paul analysis : 17Mg/L
Tasting: A very nice Chenin Blanc with a saving freshness and delightful flavours !
Service T° : 9°