• Size: 1.3 ha (3.21 ac)
• Variety: Chenin Blanc
• Vine Age: Planted in 1984
• Terroir: Northwest-facing, 70 cm silty-sandy soil on softer Turonian limestone bedrock.
• Viticulture: Organic (certified), Guyot Poussard pruning
• Vinification: Pressed with whole clusters, fermented with a cultured yeast from the vineyard, 4-5-week fermentation and aging for 11 months, 50% in foudre and 50% in barrels (95-100% recently used, 0-5% new), spontaneous and partial malolactic conversion (0-30%), SO2 added after malolactic conversion and before bottling (50-70 ppm total), filtered, stored in bottles for 12 months before release.