Florals and ripe pears on the nose, with flavors of quince, green apple and citrus. Elegant, pure, and well balanced. Manual Harvest. Fermented in stainless steel or large wooden vats without malolactic fermentation. Vinified in 2 to 4 years old 400 litre casks for 20 days and then aged on the lees for 4 to 6 months with stirring of the lees. Bought by Bernard Germain in 1996 from a pastry chef, his son Phillipe took over the operations in 2008. The vineyard is on schistous soils, all with a South/ Southwest aspect, which is necessary for ripening this far North. Yields are kept low at 25-30 hectoliters/hectare.