Sauvignon blanc from a 3ha parcel in Verdigny. 30-year-old vines on average, grown on clay and limestone. 30% botryitis. Aged for two years in tank and then one year in old barrels. Often the richest of the bunch but with acidity to match. Biodynamic, hand-harvested, direct press, spontaneous fermentation in old barrels with indigenous yeasts, a few days skin contact, minimal sulphites.

In 2020, Sebastien Riffault took over 2 hectares near Sury-en-Vaux from his father and well known wine maker Etienne Riffault. Quickly converting to biodynamic principles he started making a name for himself in the local community. Harvesting late in October, up to a month later than the rest of the region, Sebastien ensures his grapes are as ripe as can be. In the cellar, the natural approach continues, wild yeast fermentation, aged on lees and limited use of sulphur. All this comes together to show the true expression of his terroir in wines full of depth, complexity and style.