• Variety: Chardonnay
• Terroir: Next to the Abbaye Notre-Dame de Mores, one of the very first slopes planted with vines by the Cistercian monks due to its ideal location. South-facing, mid-slope, shallow Kimmeridgian soil.
• Viticulture: Certified sustainable (Ampelos, 1996)
• Vinification: A blend of base vintage wine and solera reserve wine going back to 2011. Sorted, pressed with a Coquard press, press fractions combined, small dosage of SO2 added following pressing, primary fermentation started with pied de cuve, full malolactic conversion, fermentation and malo in stainless steel, bottled and aged on lattes for 36 months, disgorged at least 6 months before commercialisation, SO2 added after disgorgement, 25-30 ppm total SO2 at bottling, extra brut dosage: 3 g/l.