Terroir:Multiple parcels on steep slope facing east, higher altitude up to 350-meters, shallow clay soil with lots of small limestone rocks from hard bedrock
Viticulture:Certified organic, biodynamic methods
Vinification:Indigenous yeast fermentation, 2/3 in oval oak barrels (45-48hL), 1/3 indemi-muids. Aged 7-8 months on fine lees, racked pre-bottling.