1.5 ha. from 3 parcels between 28 and 43-year-old vines. Siderolithic red clay, Kimmeridgian clay-limestone and marly clay-limestone. Ridge summits at 340m altitude.
Viticulture:
Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Treatments include plants tisanes and composts.
WineMaking:
100% de-stemmed. Fermented over indigenous yeasts. Slow and gentle maceration for 15 to 30 days.
Aging:
Aged on fine lees in concrete vats.
Bottling:
Neither fined nor filtered. Very light SO2 adjustment at bottling (1 g/hl). No added sulfur.
