This cuvée comes from Les Monts Damnés, Sancerre's steepest and most famous vineyard. It's so steep its name translates to "The Damned Heights".
The wine is fermented with native yeasts in fiberglass and cement tanks, then aged on its lees in stainless steel tanks (with a small proportion of old barrels in some vintages) for four to six months and bottled without filtration.