The leesy, oily, mineral, high-acid chenin dazzler you've been craving. Oh my god.
Grape variety: Chenin Blanc
Appellation: AOC Saumur Blanc
Soil: Clay-limestone from upper Turonian (Jurassic). The microclimate around Saumur is the hottest and dryest spot in the entire Loire Valley.
Farming practices: sustainable, hand harvest
Vinification: Direct filling in a pneumatic press, and once the must is settled, the fermentation takes place in 400 liters oak barrels (a third new, a third of one wine and a third of two wines).
Aging: the fermentations last weeks in barrel; as a whole the wine stays in them for 10 months, with partial or total malolactic fermentation. The stirring of the lees are made according to the vintage, so as to give body to the wine.