• 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 multiple passes, gently pressed, ambient yeast fermentation (16°C) and aging for 7-9 months in ovoid cement amphoras and 500 L demi-muids, lightly filtered (white earth), no SO2 added until bottling (30 ppm total SO2 maximum).