Monopole on the hill of Brézé, south-facing, rocky, sandy-silt soil over a chalky limestone bedrock.

Sorted in the vineyard, 100% de-stemmed, 2-4-week ambient yeast fermentation in concrete tanks, aged for 18 months in barrels (80% new, 20% 1-3-years-old), blended and aged for an additional few months in steel tanks, bottled and aged for a further few months before release, filtered.