Parcels of Chenin Blanc are normally harvested around October, off fully mature vines, twenty or more years of age, planted north to south on the clay limestone hillsides of Vouvray and Vernou sur Brenne. Bunches are selectively hand picked and sorted into crates, keeping only the healthiest grapes for vinification. Fruit is treated to a pneumatic press, the finest runs are retained and cold settled for a day or two. Juices are vinified for a month at a controlled 16C, to preserve fruit character while enhancing complexity. A component of reserve wines are included in the assemblage, bottled for two and a half years under cellar at 12C, followed by degorgement and liqueur dosage.