His Jean-Claude Boisset Chardonnay Les Ursulines, a wine whose name refers to the very convent where it is made, comes from old Chardonnay vines that are cultivated using respectful agriculture. The grapes are harvested by hand in 20 kg boxes and, once in the winery, the bunches are lightly pressed for 2 hours. Then, at a temperature of 12ºC, it is transferred directly to barrels where it is kept on its lees. Fermentation is long, about 10 months, and only native yeasts are used. After fermentation, half of the wine is transferred to French oak barrels where it remains for 14 months and the rest of the wine is kept in stainless steel tanks.