Terroir: Kimmeridgian. A perfect balance between limestone and clay, over marl with oyster fossils. Moderately deep soil, southern exposure, very steep slope.
Winemaking
No added yeast, long fermentation using indigenous yeasts, in temperature-controlled vats. Spontaneous malolactic fermentation. Long moderately cold stabilisation. Fining using bentonite if necessary. The wine is gently filtered once before bottling
Ageing
Matured for 18 months minimum. In stainless steel tanks, with the least possible handling.