Red Stones

Flint clay in the commune of Vernou-sur-Brenne.

Sunny plot allowing the expression of mature Chenin.

Vines around fifty years old. Organic farming since 1985

Hand-harvested, carefully sorted into 13-kilo crates.

Pressing for 3.5 hours with 2 re-diggings using a pneumatic press. 24 hours after placing in the vat, we carry out the settling to separate the clear juice from the lees.

Alcoholic fermentation takes place in barrels for 1 to 2 years.

Aged in barrels in troglodyte cellars for a whole year, work
aging on lees to coat the complex aromas of these terroirs of
flint and clay

To be paired with a beautiful poultry or a
exceptional crustacean with flesh like the
lobster or crayfish. Ideal in
agreements to raise notes
hazelnuts,

Serve chilled, between 10 and 12°C, in a white wine glass, to reveal all its freshness, minerality and the richness of its white fruit aromas.