Operated vineyard surface: 3.57 hectares
Exposure: South
Soil: clay-limestone and gravel
Location: Les Gollardes, Les Goudelettes
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 15 months in new oak barrels (30%), in oak barrels of one or two years and in stainless-steel vats.