Nathalie and Gilles Févre
5.7 acres. Picked by hand using shallow bins. 45 hl/ha yields maximum.
Kimmeridgian (Argilo-Calcaire du Kimméridgien). Chalky marl capped by hard limestone containing fossilized sea shells.
Pneumatic press with majority of fermentation in 5000 liter (50 hl) stainless steel tanks. All wines undergo secondary malo-lactic fermentation. Percentage of Grand Cru Les Preuses (25-30%) fermented and aged in barrel for 10 to 12 months with weekly bâtonnage. Bentonite fining and measured filtration used when necessary.