This wine comes from a sole parcel of Chenin, planted in 1958 in Faye Anjou, a neighboring village. The Clos des Cocus terroir is the summit of a hillside (southwest) very exposed to winds. The soil is 20-40 cm of clay on schist with a top layer of volcanic rock, both spilites, and rhyolites. The Chenin is vinified in used 2-3 year old 500L barrels that Thomas buys new to be sure that they have never contained sulfur. The wine is blended in steel tank before the fermentation starts naturally with native yeasts and without temperature control. It then rests on the lees until summer without sulfur. Thomas racks the wine several days before filtering and it is bottled unfined in September, before harvest. Nothing is ever added except a small amount of sulfur. Demeter certified.