Hills at 350 m altitude. Broken schists.
Entirely done by hand, no mechanical tool, to respect nature completely. Hand harvesting.
Yield : 25 hl/ha, young vines, 7 years old.
Vinification : direct vertical pressing.
Fermentation : indigenous yeasts in new French oak barrels.
Maturing in vat, 10 months on lees with regular stirring. Bottling without fining or filtration.
Serve at 14 – 16°C.