• Variety: Ploussard
• Surface Area: 0.8 ha (1.96 ac)
• Terroir: On a slope, 30% gradient, southwest-facing, 348-363 m elevation, shallow, stony red clay-marl over Jurassic limestone.
• Viticulture: Sustainable, organic practices, plowed by horse and sprayed by backpack due to the slope, cover crop with every second row left grassed over, vines replaced with massale selections.
• Vinification: Destemmed with crible, 12-16 day ambient yeast fermentation in foudre with no added SO2, pump-overs only, vertically pressed, aged for 12 months in 600 L foudre and 228 L barrels, no fining, no filtration, minimal SO2 added after malolactic fermentation and at bottling.