Approx. 60 years old vines planted over brown clay and limestone on chalk. Density of 8000 vines/ha.
Viticulture:
Organic and biodynamic (certified AB and Demeter).
WineMaking:
Fermented over indigenous yeasts in barrels. No malolactic conversion.
Aging:
Aged for 12 months on lees in French oak barrels. Regular filled on top (ouillage) and light batonnage. Then bottled for second fermentation and aged 3 additional years.
Bottling:
Neither fined nor filtered. Dosage: Brut-Nature, 0 g/L.
