• Variety: Mansois (Fer-Servadou)
• Size: 1.00 ha (2.47 ac)
• Terroir: From the terraced lieu-dit "La Source" in the commune of Balsac, 450 m elevation, southeast-facing, Hettangian (early Jurassic) limestone and dolomite, red clay soil at the bottom of the hill.
• Viticulture: Organic (AB), biodynamic (in official conversion)
• Vinification: De-stemmed, ambient yeast fermentation and aging for 8 months in stainless steel tank and used Burgundian barrels, no fining, no filtration, no added SO2.