Since 1999, Vincent Grall has quietly been making tiny amounts of Sancerre in his garage from 3.8ha of vines, making him the second smallest producer in the region. The production is split between two white cuv�es coming from two distinct sites that are each vinified and aged differently, per the soil type. While the sites are blended, "Cuv�e Tradition" is mostly from the silex soils around the main hill of Sancerre, Le Plateau, and is done entirely in stainless. "Le Manoir" comes mostly from Le Manoir de L'Etang where the soils are more marl and clay, and is aged in 600L barrels that are 3-4 years old. Although not certified, the soils are worked manually and organic treatments are used. The intention is to work as naturally as possible in both the vineyards and the cellar, but they will intervene if they risk losing their crop in bad vintages. Unlike most Sancerre producers, all harvesting is done by hand.