0.6 ha. Single vineyard with more than 30-year-old vines. Shallow clay-limestone soils atop a fractured Kimmeridgian base. 330m elevation and western exposure.
Viticulture:
Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Artisanal treatments including plants tisanes and composts.
WineMaking:
100% de-stemmed. Gentle two-week fermentation over ambient yeasts in concrete tank.
Aging:
Aged on fine lees in older barrels.
Bottling:
Neither fined nor filtered. Very light SO2 adjustment at bottling (1 g/hl).
