The pretty, ripe grapes from this specific sorting are destemmed by hand, taking care not to crush the berries. 1/3 of the berries are macerated in a Georgian terracotta amphora for 8 months. The remaining 2/3 of the berries are patiently introduced into the "dames jeannes" to macerate for another 8 months.

At the end of the macerations, the juices are blended in vats and continue their maturation for 12 months. The extracted grapes are delicately pressed by hand.

Loïc Mahé began slowly constructing his Domaine in the year 2000, first by purchasing unplanted land within AOC Savennières, then purchasing significant old vine plantings, and finally an immaculate winery where all his wines are now calmly, carefully brought to life.

Everything was managed and certified organically from the outset, with the addition of biodynamic philosophies and vineyard preparations. Today, Loïc farms just 4ha of Chenin Blanc, and a small plot of Cabernet Franc for red. All of his vineyards are perfectly situated, all facing directly south on the gentle slopes above the escarpment north of the Loire River. The vineyards are predominantly blue and red schist under very thin topsoils of wind-blown sands, along with some unique parcels on volcanic rock with high quartz and flint content. Loic makes his wines slowly, naturally, always allowing the wines to take the time they need to ferment dry with their indigenous yeasts, happy sitting tranquilly in old oak barrels or other interesting vessels. The only addition is very small amounts of So2 close to bottling