Terroir: "Hill of a priests", highest hill in Béru. Small eroded Kimmeridgian rocks.
Average age of vines: 35 to 40 years old
Vinification: Grapes are hand harvested. Natural fermentation (with indigenous yeasts), 100% Malolactic fermentation. 18 months ageing of 80% of the juice in old oak barrels and 20% in stainless steel tank. No filtration, no fining. Max 2g/L of sulphites added at the bottling.