0.23 ha. Planted in 1970 and 1989 on shallow clay over a hard limestone subsoil. East facing on the border with Saint-Aubin at the entrance to the valley.
Viticulture:
Sustainable, organic methods.
WineMaking:
The grapes are crushed before pressing. The juice settles overnight in a stainless-steel vat. The next day the clear juice descends, via a gravity system, into neutral barrels for alcoholic fermentation over native yeasts and malolactic conversion.
Aging:
Aged for 24 months in 300L and 600L barrels (0-5% new oak). Then blended and aged for additional 6-12 months in tank. SO2 only added during aging (typically after the first year).
