Old vines (40+ years), 1.5 hectares
| Vinification | Small thermo-regulated stainless steel 50 hl vats are used as they provide perfect temperature control and proportion of skin to juice. Before the end of fermentation, racking is done directly into new oak 400 liter barrels. |
| Élevage | The fermentations (alcoholic then malolactic) end entirely in the barrels. Aging lasts about 12-15 months, followed by blending and then the wine is bottled the following spring. |
| Vineyard Soil | Clay-limestone from upper Turonian (Jurassic); the microclimate around Saumur is the hottest and dryest spot in the entire Loire Valley. |
| Tasting Notes | This special reserve is produced from old vines planted on a remarkable clay-limestone subsoil. The grapes are harvested just before becoming overripe. The fine and sugary tanins of the new oak barrels contribute to make the wine rich and subtle. |
| Cellaring | 15 years or more |
Old vines (40+ years), 1.5 hectares. Rich and subtle from new oak. 25-30 hl/ha yield, 15+ year cellaring potential.
