Planted in 1940s on a plateau over Kimmeridgian soil. South-facing.
Viticulture:
Certified sustainable (Ampelos).
WineMaking:
Pressed in a traditional Coquard press. Primary and malolactic fermentation in tank. Second fermentation in bottle over cultured organic yeasts strains. 50% base and 50% reserve. Vin de réserve comes from Solera method.
Aging:
Aged for 36 months sur lattes. Disgorged 6 months before commercialization.
