|Composition of the land
||Kimmeridgian. Left Bank. Hard limestone in a clay base, relatively deep soil with a browny-red appearance.
||With no added yeast, long fermentation using natural yeast, in temperature-regulated tanks. Spontaneous malolactic fermentation.
||On fine lees, only in stainless steel tanks, with as little manipulation as possible. Duration: 12 months minimum. Long stabulation at moderated low temperatures. Fining if necessary using bentonite. One light filtration is performed before bottling. We do our bottling in the winery under airless conditions. Cork or screw cap (on request).