From a 22 ha. estate with a north - south exposure. Soil is a combination of clay and chalk. Vines are cordon-spur trained.
Hand-harvested in late September, grapes are carefully laid in wooden boxes. Grapes are lightly destemmed and crushed. Fermentation takes place in stainless steel for 15 - 20 days at a controlled temperature. A spontaneous malolactic fermentation occurs at the end of the alcoholic fermentation. Aged for 12 months in Allier oak barrels. Refined in the bottle.