Thierry works according to the principles of sustainable agriculture known in French as ‘la Lutte Raisonnée’. He has grassed the plots which sit on richer, heavier soils; and he keeps yields down and quality high by debudding in spring and crop-thinning in summer. For the past five years he has been deleafing his Sauvignon Blanc vines in order to allow the wind and sun access to the bunches, which results in thicker, more resistant skins and therefore more flavour. The results are testament to this practice, in ever finer, more intensely aromatic whites. The vineyard in Bué is spread across hard
and soft limestone terroir, with pockets of marl, resulting in wines with excellent structure balanced by wonderful aromatics.