• Variety: Petit Manseng
• Terroir: Clay-limestone terraces.
• Viticulture: Organic (certified), biodynamic (not certified).
• Vinification: Only made in 2017, harvested November 23, grapes dried using the passerillage method, pressed for 24 hours, ambient yeast fermentation, aged for 2 years in used barrels, approx. 100 ppm total SO2 at bottling (added throughout).