Terroir: parcel delimited by the monks in the 13th century. Soil is a mix of clay and limestone sprinkled with fossilized oyster shells (from Kimmeridgien era). 

Average age of vines: 35 to 40 years old

Vinification: Grapes are hand harvested. Natural fermentation (with indigenous yeasts), 100% Malolactic fermentation. Ageing for 30 months in "Foudres" (big wooden vats) and demi-muids. No filtration, no fining. Max 2g/L of sulphites added at the bottling.