This vineyard’s soil is composed of deep clays and white chalk. The subsoil is made of Tuffeau – a soft, white limestone rock through which the roots carve a passage. 100% Chenin Blanc, the vineyard is driven biodynamically – soils are ploughed, organically fertilised, and honey plants and nematicides are sown in the rows. After pressing, the fermentation is by native yeasts in wooden half-muids, (600 litres capacity) for up to six months. All stone fruits, quince and orange on the nose. Fleshy, rich palate with moderate acidity and light minerality.