It ferments in neutral oak and ages on fine lees without sulphur until bottling in the summer. This is top quality Chenin from the Loire and I cannot recommend highly enough.
Notes on the producer
Clément Baraut has been instrumental in Savennières’ progress as an appellation since he first arrived there in 1989 from Bordeaux. Initially a consultant oenologist, he progressively convinced vignerons in Savennières (and Anjou) to harvest earlier (noble rot was traditionally used) and implement a stringent selection process.
A devotee of biodynamics, he bought his first vines in Bonnezeaux in 2007, and when Nicolas Joly approached him to sell 2ha in the lieu-dit of Le Pitrouillet, a parcel that had been farmed biodynamically for over 30 years, he jumped at the chance. Clément’s approach in the cellar is low-key; he wants his winemaking to be as transparent as possible. The grapes are harvested in two 'tries' to guarantee optimum ripeness, and botrytis affected grapes are meticulously removed.