• Varieties: Pinot Noir (50%), Chardonnay (25%), Pinot Blanc (25%)
• Terroir: From a blend of domaine's parcels, proportionally representative of the domaine’s overall production. Kimmeridgian marl and limestone.
• Viticulture: Certified sustainable (Ampelos, 1996)
• Vinification: Sorted, pressed with a Coquard press, press fractions combined, small dosage of SO2 added following pressing (except for in Pinot Noir), primary fermentation started with pied de cuve, full malolactic conversion, fermentation and malo in stainless steel, bottled and aged on lattes for 30+ 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.