Located at the heart of the appellation. West-facing parcel, varying in steepness (7% average incline, 17% maximum). 408m altitude. Limestone soils with Lower Liassic fossilized mollusks.

100% whole cluster, ambient yeast fermentation in stainless steel tank, total maceration lasts 12 to 16 days. Mostly pump-overs, punched down only at the end of fermentation, vertical oak pressing. Aged 6 months in tank plus 2 months in older barrels (228L and 600L), no fining, no filtration. Low SO2 at vinification, after malo and at bottling.