Vine Age: Planted between 1985 and 2000 <br>
Terroir: From five village-level parcels along the western slope, En Joncul, Traversaine, En l'Ebaupin, Le Banc and Champ Tirant.<br>
Viticulture: Sustainable, organic methods<br>
Vinification: Crushed and pressed, settled overnight, ambient yeast fermentation and aging for an average of 24 months on the lees in 300 and 600 L barrels (mostly used), aged for an additional 6 months in tanks, fined and filtered if necessary, SO2 only added during aging (typically after the first year).