• Size: 0.94 ha (2.32 ac)
• Variety: Cabernet Franc
• Vine Age: Planted in the 1970s and 1980s
• Terroir: Blend of multiple parcels with soils of: clay-limestone, shallow limestone, clay-silt soils on Turonian limestone bedrock
• Viticulture: Organic (official conversion), biodynamic methods
• Vinification: 100% de-stemmed, 2 to 4 weeks' maceration (just pump-overs and infusion), indigenous yeast alcoholic fermentation, vertical press. 5 to 12 months' aging in older oak barrels, SO2 added only at bottling.