Alexandre and Antoine, twin brothers and passionate winemakers, hail from a storied Sancerre family with a rich winemaking heritage. In 2019, they established their own estate, carefully selecting a 1.5-hectare vineyard in the prestigious Clos du Roy, located in the southern part of the Sancerre appellation. Committed to preserving their family's legacy, they have maintained organic practices from the outset and are now undertaking the formal conversion process to officially certify their vineyards. Their dedication to quality and tradition promises a unique and authentic Sancerre experience.

Winemaking:

Organic farming. The harvest is entirely manual, with grapes hand-picked and initially sorted in the fields, followed by a second sorting in the cellar. The grapes are kept whole-bunch for direct pressing, without prior crushing. Debourbage (settling of solids) occurs two days after harvest. Fermentation is conducted in temperature-controlled stainless steel vats using only indigenous yeasts. The wine is aged for 10 months in stainless steel vats and then again for 6 months in the bottle. There is one soutirage during primary elevage and some light fining and filtration. A small dose of sulfur is added at bottling.