Mostly trousseau with a bit of Ploussard, Trousseau à la Dame and Chardonnay blended in. The grapes were hand-harvested in September 2018, half destemmed and half left whole cluster, and then fermented for 7 weeks. Grapes are finally moved to stainless for aging, where Catherine adds some Savagnin skins. Bottled unfined, unfiltered with no SO2.