This vineyard is located on a gravelly hilltop with a unique combination of clay on limestone bedrock and areas of sandy clay. It has been under organic conversion since 2020, reflecting a commitment to sustainable viticulture. The vines are pruned using the Poussard Guyot method, with traditional ploughing and the sowing of cereals and legumes as part of integrated farming practices.
The vineyard management also includes careful debudding, leaf thinning, and manual treading, alongside reasoning pumping over to enhance the quality of the grapes. After harvesting, the wine is aged for 12 months, with 30% maturing in fresh oak barrels and the remaining 70% in stainless steel vats. This combination of aging vessels contributes to a well-rounded wine, balancing the richness imparted by the oak with the freshness preserved in the stainless steel.
