Terroir:Two south-facing parcels in Prissé (En Bergeron, Montchanin) and one north-facing parcel in Davayé (En Combes), 250-meters altitude, 15% slope, deep clay soils on hard limestone bedrock.
Viticulture:Certified organic, biodynamic methods
Vinification:Indigenous yeast fermentation in 45-48hLfoudresand 500Ldemi-muids. Aged for 9 to 10 months on fine lees, racked before bottling.