Operated vineyard surface: 2.80 hectares
Exposure: East – South/East
Soil: clay-limestone related to flint
Location: bottom of the hillside
After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 13 months in new oak barrels (25%), in oak barrels of one or two years and in stainless-steel vats.