Vineyards : The « terroir » is distinctive, 80% of the estate being on the plateau, characterised by a
thin layer of the hardest type of limestone known locally as « calcaire à astéries ». The
remaining 20% is situated on the slopes below the plateau. Altitude is between 75 and
100 meters with a remarkable orientation, very good ventilation and day long
luminosity. The vineyard viticulture is both organic (AB Label) and biodynamic (Biodyvin
and Demeter Labels).
Vinification : The transfer of intact fruit into the vats is achieved solely by gravity. Maceration
and pre fermentation is achieved at low temperatures by introducing an inert gas into
the vats (vats : 50% wood, 50 % cement). Fermentation is undertaken by the use of
indigenous yeasts and temperature is controlled to less than 25°C. The wine is matured
for approximately 7 months in barrels (25% new wood, 75% barrels of 1 and 2 years old)
and then 12 months in cement vats.