|| Provenance: Sand vineyard on the alluvial fan Margreid, 230 meters s.l.m.
||Very warm microclimate with large temperature differences between day and night.
|Composition of the land
|| Gravelly and sandy soil with a high percentage of dolomitic lime.
|| Vinification: soft pressing of the grapes, spontaneous fermentation and malolactic fermentation in steel. Following malolactic fermentation
|| Ageing for 12 months partly in steel and partly in small 225 liter oak barrels (French oak from Allier and Nevers depending on the year up to 1/3 new).
|| Game, poultry, hard cheese