• Size: 1.3 ha (3.21 ac)
• Variety: Chardonnay
• Vine Age: Planted in the early 1980s
• Terroir: Four parcels, east, southwest and southeast-facing, steep slopes (up to a 50% grade), Kimmeridgian soils embedded with oyster fossils.
• Viticulture: Organic (certified, 2015), 7,400-10,000 vines/ha, single and double-guyot pruning.
• Vinification: Settled for 12-24 hours, ambient yeast fermentation and aging for 8-11 months in stainless steel (70-80%) and used barrels (20-30%), blended and aged another 3 months in tank, lightly filtered, SO2 added in small doses throughout vinification and aging, approx. 35-45 ppm total at bottling.