• Size: 2.36 ha (5.83 ac)
• Variety: Chardonnay
• Vine Age: Planted in 1935, 1960, and 1985
• Terroir: Northeast of the village, low on a southeast-facing slope, clay soil with many stony Kimmeridgian limestone decompositions.
• Viticulture: Sustainable, organic methods
• Vinification: Crushed and pressed, settled overnight, ambient yeast fermentation and aging for an average of 24 months on the lees in 300 and 600 L barrels (0-25% new), aged for an additional 6 months in tank, fined and filtered if necessary, SO2 only added during aging (typically after the first year).