Drawn from two parcels spanning 4.5 hectares: Clos Berrie, planted in the 1980s and 1990s, with a south/southwest exposure; and Chillois, planted in the early 1980s and in 2012, facing west. The soil is composed of Turonian clay-limestone.
Viticulture:
Organic certification pending. Grass cover crops planted in every other row.
WineMaking:
After pneumatic pressing, the juice undergoes cold settling for 12-24 hours before fermenting with ambient yeasts. Malolactic conversion is typically blocked due to low pH.
