Varieties: Pinot Noir (50%), Chardonnay (25%), Pinot Blanc (25%)
Vine Age: 30 years old on average
Terroir: Celles-sur-Ource, Kimmeridgian bedrock
Viticulture: Certified sustainable (Ampelos) since 1996
Vinification: Indigenous yeast fermentation in stainless steel tanks, aged on fine lees. Reserve wine (up to 5%) added prior to second fermentation with organic yeasts. 30 months sur lattes, 3-4g/L extra-brut dosage.