The wine is aged on fine lees in stainless steel tanks for a minimum of 12 months depending on the vintage, resulting in a perfectly balanced, precise wine with great finesse. Ageing potential: 4 to 6 years.

Particular care is given to the vineyards, soil life, and plant balance. Natural grass cover is encouraged using spontaneous flora. No chemical fertilizers are used; only copper and sulfur treatments are applied. The estate began organic conversion in 2019, with the first certified organic vintage in 2022. “The soils took millions of years to form. We strive to ensure they continue to live and evolve naturally, minimizing our footprint. The health of the soil determines that of the vine, and from the vine come the grapes that express the minerality and character of our Sancerre wines.” - G. Guillerault & S. Fargette

Enjoy as an aperitif, with grilled fish (sea bass), shellfish and seafood, roasted poultry with herbs, and goat cheese (Crottin de Chavignol).

The summer of 2023 ranks among the four hottest summers since 1900, alongside 2003, 2022, and 2018. Timely rainfall at key stages (flowering, veraison, and pre-ripening) allowed the vines to be properly nourished. The 2023 harvest is of high quality with satisfactory yields.

Caillottes: Limestone soils dating from the Upper Oxfordian.