Terroir and Exposition : Clay-limestone / Facing North
Surface : 5 Ha
Harvest : Manually at optimum maturity.

Vinification : 100 % done in thermo-regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification.

Assemblage : 100% Chardonnay, all of it comes a 100 % from Cuvée (first press)

Dosage : 0 g/L of added sugar at disgorgement stage.

Stock : 5 733 bottles (75cl)

Nose : Yeasty first nose, creamy with aubepine, then the second nose is more mineral with toasted bread and yellow fruits notes.
Mouth/Palate : Very round and fresh attack at once, rich and slightly chalky, fluid and light final.