Harvest is manual, with successive passes ( tries) for the Chenin, which is quite unusual for a dry white wine. They take place in October and last for about 3 weeks. We try to select the perfectly ripe bunches with a touch of overripeness.

The Chenin grapes for Savennières white wines are taken directly from the vineyard to the press, without destalking, or manipulation. The press program has been designed especially for us. There is no maceration of the skins. The musts are racked appraoximately 12 hours before being transferred into barrels or vats in order to ferment at temperatures that are controlled, and set according to the type of cuvée we wish to make. The wine is subsequently left on fine lees , and strirred regularly.

For Anjou and Anjou-Villages red wines, the process is slightly different. The bunches are destalked and put into vats for maceration from 10 to 22 days according to the type of wine we wish to make, then we proceed to the straining (égouttage) : vin de goutte. The grape must is then put back into the vats and kept at a certain temperature in order to facilitate the malo-lactic fermentation ; this is usually done by the end of the year. The wine is then racked and aerated, then cultivated for several months.

After a month of maturing , the wines are slightly filtered and bottled. They are for sale in October , one year after the harvest.

Savennières wines can be drunk young but aging gives them a much more complex harmony.

Anjou red wines are meant to be drunk young. Anjou-Villages are good keeping wines whose texture softens with passing years .