Terroir: marl and limestone soil
Age of the vines: 25 years old vines
Vinification: Grapes are handpicked. Grapes are pressed slowly and gently using a pneumatic system. The vats are thermos-regulated to 5 degres in order to clarify the wine. This process allows them to reduce the use of sulphites. A week to ten days later, they extract the clear fluid, which will ferment with the yeasts naturally present in the grapes. Malolactic fermentation is not controlled, it might happen. Wine is aged on the lees until bottling.