Total of 13 ha. with vines planted in the early 2000s over schist and decomposed limestone on a base of granite.
Viticulture:
Sustainable. Average yield about 30 hL/ ha.
WineMaking:
De-stemmed grapes directly pressed on light color. Then fermented over indigenous yeasts in thermos-regulated stainless-steel tanks, without malolactic conversion. Cold settling.
