• Size: 0.60 ha (1.48 ac)
• Variety: Cabernet Franc
• Vine Age: Planted in the 1980s
• Terroir: Soil of clay and limestone, white and yellow limestone veins, bedrock of Turonien limestone
• Viticulture: Organic (AB), biodynamic methods
• Vinification: 100% de-stemmed, no SO2 added during vinification, 5-week ambient yeast fermentation and maceration with a few pump-overs, pressed with a vertical press, aged for 6 months in used barrels and an additional 7 months in tank, SO2 only added at bottling.