Topped up wine made from 80% Savagnin and 20% Chardonnay.
Generally 40 year old vines from various vineyards in Mesnay. 20% of direct press juice is fermented in cuve and futes, the rest in stainless steel with long fermentation of 6 months and élevage 7 months in futs. Horizontal hydraulic press, indigenous yeast and no sulfites or filtration.