||Clay and chalk dating from the Jurassic era are very favorable to the cultivation of the Chardonnay grape.
||7,000 vine stocks/hectare
||Very slow so as to respect the fruit. Juices from the last pressings are not retained. No artificial yeasts or enzymes are used.
||Part of the wine is aged in 500 litre oak barrels and the other part in stainless steel vats for 6 to 8 months.