Surface area: 2.64 hectares Average vine age: 35 years Hand harvested, pneumatic pressing, natural yeast fermentation and 11 month elevage in a mix of barrel and steel tank, followed by 7 months in tank. Fined with tiny amounts of caseine and bentonite, very lightly filtered before bottling. Sulfur is adjusted to 20mg/L free during elevage to 30mg/L free at bottling. The fruit comes from the lieux-dits of Durots, Dressoles, Malpoiriers, Herbeux, Veaux, Sous le Chemin, and Grandes Coutures.