• Variety: Ploussard
• Terroir: On a gentle slope, shallow, stony clay-marl over Jurassic limestone.
• Viticulture: Sustainable, organic practices.
• Vinification: Destemmed with crible, 12-16 day ambient yeast fermentation in stainless steel or fiber tank with no added SO2, pump-overs only, vertically pressed, aged for 6 months in tank, no fining, no filtration, minimal SO2 added after malolactic fermentation and at bottling.