• Size: 0.40 ha (0.99 ac)
• Variety: Cabernet Franc
• Vine Age: Planted in the 1980s
• Terroir: Plateau, clay-limestone soil with shallow layer of clay, white and yellow limestone veins, Turonian limestone bedrock
• Viticulture: Organic (AB), biodynamic methods, yields of 27 hL/ ha
• Vinification: 100% de-stemmed, no SO2 added during vinification, 4-week ambient yeast fermentation and maceration with a few pump-overs, pressed with a vertical press, aged for 8 months in used barrels and an additional 7 months in tank, SO2 only added at bottling.