0.2803 ha. planted in 1943 and 1985. Chalky-clay soil with very little earth and a lot of rocks over a hard limestone bedrock. Middle of the slope and southeastern exposition.
Viticulture:
Organic (not certified). Ploughing. 6 to 8 brunches of grapes per plant. Guyot-Poussard pruning.
WineMaking:
100% de-stemmed. 3-week fermentation over ambient yeasts in open vats with gentle punch-downs and pump-overs.
