Terroirs: Clayey-Marl, Marno-Gressy soil

Cultivation practices: Yield control, soil tillage and vineyard management using integrated pest management.

Grape Variety : Auxerrois

Vinification: According to the traditional method, manual harvesting in bins not exceeding 50 kg. Rigorous sorting, impeccable sanitary condition, respect for the integrity of the grapes during the transfer to the presses, slow pressing respectful of the harvest, cold settling, alcoholic fermentation in thermo-regulated vats, filtration of the base wine through a tangential filter. Second fermentation in the bottle, obtaining a pressure of 5.5 bars, ageing on laths for a minimum of 12 months, disgorging with the addition of the expedition liquor.