Planted in the 1960s over clay-limestone soil in climates Vauxmuriens, La Vache and Rugiens. On the surface, a layer of pebbles and clay on limestone rock. South-facing, sloping vineyards. Density of 10,000 vines/ha.
Viticulture:
Organic methods (not certified). Yield 35 hl/ha.
WineMaking:
Grapes are pressed whole cluster. Fermented over indigenous yeasts. Punch-downs twice a day for 3 weeks. Then complete malolactic conversion in pièce (228L barrel).
Aging:
Aged on lees for 16 months. Reductive style, without racking but some stirrings. Then aged for 2 additional months in foudres.
