0.43 ha planted in the 1950s over fine gravel soil and Comblanchien limestone bedrock.
Viticulture:
Organic (not certified).
WineMaking:
100% de-stemmed. Cold maceration for 10 days (depending on the vintage). Fermented for 10 to 20 days over indigenous yeasts in tank with some punch-downs. Complete malolactic conversion.
Aging:
Aging for 18 months in used barrels (75% new).
Bottling:
Then blended and bottled without fining and only minimal filtration.
