Roche comes from a single parcel called "La Roche" in Rablay-sur-Layon, in the Layon hills of Anjou. The soil is gravelly and well-drained, giving the Chenin Blanc good structure. The hand-harvested grapes are brought to the urban cellar in La Roche-sur-Yon, where fermentation begins naturally with wild yeasts at 16°C. Only strictly necessary inputs are used: the wine is unfined and lightly filtered. It then ages for 20 months in seasoned 500-litre barrels on its fermentation lees, completing malolactic fermentation. The wood is old and neutral, so the wine develops texture and depth without any oak flavour.