2.12 ha. aggregating parcels. 30-year-old vines. Chalk soils with shallow topsoil.
Viticulture:
Sustainable and HVE certified. Farming techniques include managed grass growth and composting with bark between rows. Chablis pruning. Yield 61.5 hl/ha.
WineMaking:
Slow, gentle pressing of the grapes in traditional Coquard press, followed by 12-24 hours decanting period. Fermented for 3 weeks in small temperature-controlled stainless-steel tanks. Complete malolactic conversion.
Aging:
Aged for 36 months on lees.
Bottling:
Filtered. Disgorged 4 time a year. Dosage: 6.5 g/L.
