Soils: Michaschist on schist
Grape: Melon de Bourgogne
Exposition: Full south
Vines: Single parcel of 75 year old "sélection massale" vines.
Vinification: Grapes crushed by a pneumatic press. Must is transferred by gravity into small underground tanks covered with glass tiles. Slow alcoholic fermentation for several weeks thermo-regulated at 20 °C. Left on the lees for 36 months with regular bâtonnage.