Sourced from 27 hectares of vineyards selected for their south-easterly and south-westerly aspects, the soils possess a good concentration of stones within the Kimmeridgian clay typical of Chablis, which helps drainage, reducing yields and increasing the quality of the grapes. After a light pressing, the juice is allowed to flow by gravity through the winery floor to the cellar. Fermentation is controlled in tank, where the wine ages for a year before bottling, and ages for a further year in bottle before release.
