• Variety: Chasselas
• Vine Age: Planted in the 1990s
• Terroir: West-facing, silt 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 7-8 months in fiber tanks and demi-muids, lightly filtered (white earth), no SO2 added until bottling (30 ppm total SO2 maximum).