From a 60 ha. estate with north - south exposure. Soil is a combination of clay and chalk. Vines are cordon - spur trained.
Hand-harvested in late September, vines are gently laid to rest in wooden boxes. Grapes are then softly pressed and fermented on the skins for 12 - 24 hours before decantation off the skins. The wine is then left on the fine lees for 3 months.