| Soil composition |
Gravelly brown calcareous soil and silty-clay colluvium. |
| Cultivation system |
Cordon de Royat pruning on half the plot and Guyot simple on the rest. |
| Harvest |
Hand-picked in crates, sorted, de-stemmed and vatted by gravity. |
| Vinification |
Cold maceration (between 5 and 10 °C) for 3 to 6 days, followed by alcoholic fermentation and vatting for 2 to 3 weeks. The frequency of pumping over or punching down depends on the year and is decided after tasting. |
| Ageing |
100% in casks, 15% of which are new, for 12 months. 1 racking in July, followed by fining with egg white, barrel by barrel. Bottled without filtration. |