• Size: 8.00 ha (19.76 ac)
• Varieties: Pinot Noir (about 60%), Chardonnay (about 40%)
• Terroir: From 7 parcels. Planted facing northwest, southwest, and southeast. Kimmeridgian clay-limestone soil embedded with oyster fossils.
• Viticulture: Organic (certified, 2015). 9,500 vines per hectare, tilled 3-4 times per year, herbal tea and manure treatments.
• Vinification: Pressed pneumatically, press fractions separated for vinification. Ambient yeast fermentation in stainless steel vats and 400 and 600L demi-muids. Aged for 8-9 months in stainless steel tanks, 12-36 month prise de mousse. 2-6 g/L dosage.