• Size: 14 ha (34.59 ac)
• Variety: Sauvignon Blanc
• Terroir: A blend of different parcels, average of 140m altitude, north and south facing, "perruches" soil (silica, clay, stony soil)
• Viticulture: Sustainable
• Vinification: Pressed and left for 10-12 hours to macerate on the skins, temperature-controlled (16°C) alcoholic fermentation in stainless steel tanks. Aged 3 months on the lees with weekly bâtonnages.