A good farmer, Francois’ practices in the vineyard are sustainable. Intervention in the cellar is minimal. Fermented under temperature control in stainless steel tanks using only indigenous yeasts. Aged on the lees in tank for 8 months prior to bentonite fining (vegan), filtration and sulfur additions appropriate for ensuring freshness in this format. The winemaking aim is to preserve the maximum natural character of Sauvignon Blanc, then filled under low pressure on a line designed to protect quality.