2.5 ha. over multiple parcels. 20-to-50-year-old vines. Deep clay-limestone soils over marl and Kimmeridgian bedrock. Located on west-facing peaks from 300-330m.
Viticulture:
Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Artisanal treatments including plants tisanes and composts.
WineMaking:
Partial whole-cluster and partial de-stemmed. Gentle maceration for 7 to 14 days. Fermented over native yeasts.
Aging:
Aged on lees in concrete vats.
Bottling:
Neither fined nor filtered. Very light SO2 adjustment at bottling (1 g/hl).
