The cuvée Terres Bleues is produced from 100% Savagnin. It is made from young vines in the “lieu dit” Sur la Regole which give an average yield of 30hl/h. Savagnin is an old variety with origins in the Franche-Comté and northwest of France. It is connected to the Traminer grape which Jancis Robinson suggests is a clonal variation. It is also related to the Pinot variety. It is thick skinned, late ripening and acidic. The Savagnin bunches are hand harvested and put into small bins to avoid any damage to the grapes. They are left intact and and gently pressed by a pneumatic press. The fermentation begins in stainless steel for 2/3 days after which the fermenting juice is put into 500L foudres to finish the alcoholic and malo-lactic fermentations.The wine is further matured in the foudres for ten months. The aging is “sur lie” with no racking or batonnage (stirring of lies). The wine is topped off every week.