Only the free-run juice was selected for this cuvée, which was cold-settled for five days. Fermentation occurred in a temperature-controlled stainless steel tank with selected yeast, lasting two weeks. Additionally, 10% of the juice underwent fermentation in new 300-litre acacia barrels of medium toast for 18 days. Regular lees stirring took place in three phases: initially, three times a week for a month, then twice a week for two months, and finally once a week until the wines from the acacia barrels and stainless steel tanks were blended. The stainless steel wine was aged for eight months. Acacia is ideal for the marl terroirs as it brings freshness and elegance to the cuvée, enhancing the generous aromatic profile and complementing its ageing potential.

A classic and elegant Sancerre revealing aroma of citrus sorbet enhanced by delicate peppery and ginger spice, full-flavoured with a deliciously mouthwatering finish.