From 14.5 hectares of vines (up to 50 years old) on the slope in the cru Chavignol (which is one of the most famous of Sancerre). The terroir of Chavignol are vaired, and here Bailly-Reverdy has 2/3 of its vines planted in the clayey-limestone and 1/3 in the rocky limestone pebbles (caillottes calcaires).
Fermentation takes place with natural yeasts and occurs in temperature controlled stainless steel. About 5% of the Sauvignon Blanc is aged in used wood, and the remaining wine continues aging on its lees for 4 to 5 months in stainless steel. Batonnage as dictated by the needs of the vintage. MLF is blocked.