Terroir: "Hill of a priests", highest hill in Béru. Soil made of 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 wine in old oak barrels and 20% in a stainless steel tank. No filtration, no fining. No sulphites added.