Old vines of more than 35 years old. Cold clarification of grape juice, then temperature controlled fermentation at 20° C for several weeks using only indegenous yeasts. Vinification and maturation sur lie in underground vats lined with glass tiles. These vats stays on its lees (sur lie) for seven months until it is bottled. Fresh lemon, a bit of bread on the nose. On the palate, lemon, bread, and saline. Nice acidity, short-to-moderate finish. Classic Muscadet.