• Size: 1 ha (2.47 ac)
• Variety: Pinot Noir
• Vine Age: Average of 40 years (as of 2023)
• Terroir: From multiple parcels facing northwest and southeast. Kimmeridgian clay-limestone soils embedded with oysters.
• Viticulture: Organic (certified, 2015). 9,600 vines per hectare, Guyot-Poussard pruning.
• Vinification: 3-day maceration on the skins, pressed pneumatically, press fractions vinified separately, settled. Ambient yeast fermentation in stainless steel, aged in tank. 24-36 month prise de mousse. 3-6 g/L dosage.