• Variety: Tressallier
• Terroir: From a blend of parcels in Cesset, southeast-facing, clay-limestone.
• Viticulture: Organic (certified, 2019)
• Vinification: Ancestral Method, pressed with pneumatic press, cold settled, ambient yeast fermentation, bottled before dry to re-ferment and age for 12 months on lattes, zero dosage, brut nature.