|Composition of the land
||These vines are situated in the heart of the historic vineyard. The varying soil dates back to the Kimmeridgian period, with relatively deep clay loam, containing marl and oyster fossils. Quite rich in limestone.
||With no added yeast, long fermentation using natural yeast, in temperature-regulated tanks. Spontaneous malolactic fermentation. Blended in tanks at the end of vinification.
||On fine lees, only in stainless steel tanks, with as little manipulation as possible. Duration: 6-8 months minimum. Long stabulation at moderated low temperatures. Fining if necessary using bentonite. One light filtration is performed before bottling.