• Variety: Chardonnay
• Terroir: From the lieu-dit of Le Bievaux, 400m altitude, located just below the forest.
• Viticulture (négoce): Sustainable
• Vinification: Crushed, long (6-hour) press cycle, ambient yeast fermentation with pied de cuve, aged for 10-12 months in 228L and/or 600L barrels, blended and aged with the fine lees in stainless steel tanks for an additional 5-7 months, no fining, occasional light filtration, minimal SO2 addition only if necessary during aging and before bottling.