This cuvée is produced from forty-year-old sustainably cultivated vines. The harvested grapes are pressed in whole bunches in a pneumatic press to produce a clear, delicate juice. The juice is then matured in 2,000-litre foudre tuns for between eight months and a year. This makes the resulting wine incredibly crystalline, marked with notes of white fruit (apple, pear), citrus and minerals. Full bodied and rounded in its attack, it has a long finish featuring the classic minerality associated with its Sancerre terroir.