Sauvage expresses the fruity and lightly spicy character of the Pinot noir grape in Sancerre. The mouth is full, concentrated and with much finesse.
The vineyard, of limestone-rich clay, contains old vines (50--60 years old) with very low yields (under 1.8 tons per acre). Traditional fermentation, 100% destemmed, with natural yeasts under controlled temperature (78°--83°F), with three weeks of skin contact. The wine is barrique aged for one year before being bottled without filtration.