Soil: Silty loam and limestone
Fruit: Pears, De Cloche, Champagne, Plant de Blanc
Age of Trees: planted 1992
Yields: 50-80 hl/l
Production: Direct press after the crushing. Fermentation on tanks until there is a sufficient amount of sugar left to create a balance between acidity, fruit, sweetness and bitterness. After a light filtration they bottle it with a mobile bottling line which adds carbon dioxide to the bottles. No sulphur needed. 40 grams of sugar left.