The cuvee of the estate results from a blend of the majority of my plots. Thus, the grapes are growing on vineyards embedded on schist and orthogneiss. The average age of these vines is between twenty-five and thirty years. The grapes are mechanically harvested before going through the sorting-table. This process provides a quality harvest; the free run of the juice is carried out by gravity and under an inert gas environment, in the traditional glass-tile buried tanks, which are typical of the Nantes region. A twelve-hour rapid settling enables to keep natural nutrients and yeasts, essential for alcoholic fermentation. During twenty days, fermentation is maintained at low temperature (16°C) in order to render a lovely aromatic expression. Once the fermentation is complete, the addition of sulfur combined with tannins (free of taste), provides a better stability.