100% Sauvignon Blanc from 50-60 year old vines in claylimestone soils covered in caillottes. Natural yeast fermentation in stainless steel after 6 hours of temperature controlled maceration and rests on lees for up to 5 months with light filtration before bottling.
The estate is comprised of just 9 total hectares; 1 in Sancerre and 8 in the Coteaux du Giennois. Emile’s holdings in the Giennois lie within the villages of Bonny-sur-Loire and Beaulieu-sur-Loire where the vineyards rise gently from the banks of the Loire. From these calcareous soils, with sub-strata of silex and clay, come the wines Emile calls “Les Beaux Jours.”
