Christian Thirot-Fournier’s family has been making wine in the Sancerre region for several generations. Their winery and most of their nine hectares of vineyards are located in the chalky, clay soil around their village of Bué, where many of Sancerre’s most prestigious vineyards are located. The soil around this village contains the perfect balance of chalk and clay. The wines are thus quite floral and high toned in the nose while having a rich, full-bodied middle.

Their harvest is done entirely by hand. The grapes are pressed slowly and gently, and after a simple racking, the alcoholic fermentation starts and goes on for several weeks at around 60 degrees Fahrenheit. Standard fining and a light filtration follow in the winter, and the wines are bottled in the spring to retain their freshness.