Terroir: Single parcel with well-draining, very decomposed schists
Viticulture: Organic (certified, practicing since 2008) and biodynamic (certified, practicing since 2011)
Winemaking: 100% whole-cluster, an exception at Roc des Anges. Ambient yeast fermentation with pieds de cuve in closed concrete tanks for 7 days, then pressed and racked back to tank to finish fermentation. No temperature control. No punching down or pump overs. Aged in tank. No fining, light filtration. Total sulfur at bottling 30 to 50ppm.
