1 ha. planted in the 1980s. The first parcel called Les Breterins, has a south exposition and a white soil. The second parcel, Les Duresses, is southeast facing with brown clay soil.
Viticulture:
Certified organic (by Ecocert) with biodynamic methods.
WineMaking:
100% de-stemmed, not crushed berries. Pre-fermentation maceration period of 5-8 days at a temperature of 13-14°C; then spontaneous ambient yeasts fermentation for 5 to 10 days and finally post-fermentation maceration for 3 to 15 days (depending on the vintage). Coordination with the lunar calendar.
