• Variety: Chenin Blanc
• Surface Area: 2.30 ha (5.68 ac)
• Vine Age: Planted in 1978, the 1990’s, 2004 and 2016
• Terroir: Rocky soil over grey-green schist with banks of phtanite.
• Viticulture: Organic, 5,200 vines/ha.
• Vinification: Foot crushed and pressed for 4 hours, 3-4-week ambient yeast fermentation and aging for 6 months in stainless steel (35-50%) and in 350, 500 and 600 L barrels (50-65%), full malolactic conversion, 10-20 ppm SO2 added before bottling.