||Vineyards facing south-east, south-west and north-east in the communes of Chambave Saint-Denis, Châtillon, Verrayes at 450-680 m. a.s.l.
|Composition of the land
||Morenic, dissolved sand, with middling inclination.
||Guyot, "head training" (Goblet), spur pruned cordon.
||According to the altimetry, from the 20th of September to the 5th of October.
||In steel, with pre-fermentative cold skin macerations for 36/48 hours. Fermentations at 12-16 °C.
||5 months in steel, keeping the wine on its lees of fermentation with frequent “batonnages” (lees stirring).
||Aperitif wine. It pairs well with shellfish and medium strength cheeses.