50% Pineau d’Aunis à jus blanc (the classically found strain) and 50% Pineau d’Aunis à jus noir (teinturier, a variety that is super rare)
Vinified separately and blended after fermentation. Whole grape clusters that macerate for 6 days in fiberglass and then go through élevage in fiberglass. No sulfur added.
Saillard took over some of the iconic Clos Roche Blanche but this is from his friend Julien Moureau who has a certified organic vineyard close by. After working in top New York restaurants for many years, Saillard returned to France and learned the winemaking ropes from the likes of Noella Morantin and Clos Roche Blanche. His first vintage of his own was back in 2012. Saillard is meticulous and never sprays his vines, practicing Bio.