Terroir: Blend of multiple parcels including La Bruandière with ochre-colored clay soil containing talc.
Viticulture: Certified organic (Ecocert, 2002)
Vinification: Gently pressed, cold settled for 24 hours. Ambient yeast fermentation with no added SO2 in used Burgundian barrels and demi-muids (25% are new, 50% two wines old, and 25% three wines old). Aged 12 months on the lees in barrels. Full malolactic fermentation. Racked to tank to age a few months before bottled. SO2 added at racking and before bottling.
