Sourced from hillside parcels planted in the oldest ''Marl Kimmeridgian'' soils of this area
Very poor kimmeridgian soils, vines are forced to dig.
Vineyards are certified organic and farmed biodynamically. All harvesting in these parcels are done by hand. Yields average 30 hectoliters/hectare, well below the appellation average.
Wild yeast fermentation in concrete.
Aged on lees for 16 months in concrete.
Field Publication Computed: