Sancerre Blanc “Côte des Embouffants”: • There is no actual “clos,” or parcel enclosed by a wall, in the Embouffants vineyard • An extremely steep slope (40-50%) with full south exposure • Altitude of 240-290 m • Very light, stony soil, only 20-25 cm deep • Limestone bedrock with over 40% active limestone • Single Guyot training • Planting density of 7000 vines per hectare • Vinified and raised in temperature-controlled tanks • Juice transferred from press to tank with gravity • The must is left to settle for 24-36 hours after the gentle pressing with a pneumatic press • After pressing, juice cold soaks for 24 to 36 hours • Fermentation lasts 15 to 20 days in stainless steel tanks • Wine aged for 3 months before first racking, aged for 8 to 12 months in total