Hills at 350 m altitude. Broken schists.
Cultivation without any use of synthetic products, controlled grassing, work under the vine line. Yield : 30 hl/ha.
Complete destemming, followed by pelliculaire maceration of 21 days.
Fermentation use of indigenous yeasts. Separate tanks after parcel selection, fermentation under temperature control, with regular pumping over and punching down. Maturing : 100% French oak vat for 10 months.
Bottling without fining or filtration.
Serve at 18 / 20°C.