Operated vineyard surface: 47.7 ares
Exposure: South-East
Soil: brown and marly clay-limestone composed of hard Jurassic limestone
Location: bottom of the hillside
After destalking all the grapes, the berries are put into vats for the cold maceration and then the alcoholic fermentation. 15 months of ageing in new oak barrels (30%) and in barrels of one to two years, then 2 months in a tank
Goose foie gras on gingerbread, red meats, ripened cheese