• Variety: Chasselas
• Vine Age: Planted in the 1990s
• Terroir: West-facing, yellow clay with glacial moraines and molasses.
• Viticulture: Organic (Ecocert), biodynamic methods
• Vinification: Picked in two passes, gently pressed, ambient yeast fermentation (16°C) and aging for 12 months in 200 and 300 L clay amphoras, lightly filtered (white earth), no SO2 added until bottling (30 ppm total SO2 maximum).