Saumur-Champigny

Natural cover crop with organic and biodynamic work - Biodyvin label and Ecocert certification
All the grapes were hand harvested into small lug boxes then sorted by hand before going by conveyor into the cellar.
Fermentation in stainless steel vats at a temperature of 16 to 22 degrees so as to extract the maximum of aromas and weight.
Fermentation took place for for 8 to 10 days, then aged in stainless steel tanks and wooden “foudre” on fine lees without sulphur for 3-4 months in order to retain all the freshness of the wine.