• Variety: Savagnin (ouillé)
• Terroir: Blend of terroirs (Arbois, Passenans, Château Chalon)
• Viticulture: Purchased grapes, organic
• Vinification: Lightly crushed (depends on vintage), pressed with whole clusters, and lightly settled. Ambient yeast fermentation and aging for 4-5 months in used barrels, followed by 14 to 15 months in stainless steel tank. Minimal SO2 addition before vinification and possibly before bottling.