Terroir:60% from Champ Forey (limestone andgravelsoil), 40% from Auvonnes (clay,marlsoil with small stones)
Viticulture:Certified organic, biodynamic methods
Vinification:Directly pressed, indigenous yeast fermentation (2/3 in older barrels, 1/3 in tank). Aged for 12 months, minimal sulfur, added only at bottling