1.5 ha. from several parcels planted in 1958, 1989, 1995 and 2000 over limestone, red marl and red sandstone soil. 420m to 500m elevation.
Viticulture:
Biodynamic and organic (certifications pending).
WineMaking:
Each parcel is vinified and aged separately. 90% de-stemmed and 10% whole cluster. Maceration for 10-15 days followed by gentle vertical pressing. Then fermented over ambient yeasts in stainless-steel tank.
Aging:
Aged for 12 months, 50% in used Burgundian pièces (228L) and 50% in demi-muids (600L). Then racked for blending into stainless-steel tank.
