Vinification
Hand-harvested from densely-planted bushvines (6600/ha) aged 25-35 years on chalky clay with silica, SE-facing slopes near Vernou village at 70m above sea level. Whole-bunch pressed in a basket press, wild yeast fermentation at 18°C, no fining (gravity only), no oak. Aged in 13th-century rock cellars in bottle, preserving its unique character.
Food Match
Minerality would pair well with white-fleshed fish. Also a counterpoint to rich buttery sauces. Exceptional with chalky soft white cheeses like Brie.