Like for all Pepière Muscadet wines, the fruit is direct-pressed and the juice settled naturally for 12 hours. It is then fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground vats until bottling without fining or filtering. Use of sulfur is moderate to very little. For the Sur Lie bottling, Pépière bottles and releases it in several stages, so the first tranche sees about 4 months on the lees before release, increasing up to 6-8 months for the last tranche. It is the benchmark style of the estate: racy, crisp, acid and mineral-driven, with a bare hint of richness from the sur lie factor, very much indicative of Pépière's granite-based terroir and clean, natural winemaking style.