Whites

Appellation : Menetou-Salon and Sancerre
Grape variety: sauvignon blanc
Harvested beginning of October
Pneumatic pressing
Fermentation using native yeasts
Aged on the lees until bottling

Reds

Appellation : Menetou-Salon and Sancerre
Grape variety: pinot noir
Harvested end September
Complete de-stemming
Fermenting on the skins for 10 to 21 days, with pumping over and punching down the cap
Malo-lactic fermentation in the spring
Vat and barrel aging