The Le Champ des Loups locality lies on clay-limestone soils mixed with red sandstone, typical of this part of the Lot-et-Garonne. This terroir produces wines that are full-bodied and structured, yet naturally precise and vibrant. The altitude and north-eastern exposure ensure freshness and a slow ripening process, key to the wine’s balance. Harvesting is done by hand in small crates to preserve the integrity of the fruit. Careful sorting in the vineyard precedes a slow, whole-cluster pressing. Fermentation occurs naturally, without any œnological inputs such as yeasts, enzymes or additives, and takes place in stainless-steel vats and old casks. The wine is then aged for around ten months on its fine lees, without stirring, in neutral casks, to enhance finesse without imparting wood influence.
The wine displays a pale yellow hue with green glints. The nose is refined and complex, combining notes of ripe citrus, white flowers, verbena and a smoky edge. On the palate, the attack is clean and precise, showing an impressive balance between tension and fullness.