Guyot (cane) pruning. Grapes are harvested by hand using 20kg crates. Average yield is 35 hl/ha, compared to the maximum of 75 hl/ha permitted by the appellation.
The grapes come from a half hectare, in total, of estate parcels, facing southeast, with soil of “greze litees”, which is a stratified slope of alluvial deposits coming from rock fragmentation during the Ice Age. The average age of the vines is 15 years. Vines were planted using selection massale.
Grapes are not destemmed before press. Fermentation occurs spontaneously in concrete tanks and continues for three weeks. The wine undergoes complete malolactic fermentation. No filtering. No fining. A total of 9 mg/L of sulphur is added at bottling.
Wine is aged for 9 months in concrete tanks and further aged 6 months in bottle before release.