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. Hand-picking in bins not exceeding 50 kg. Rigorous sorting, impeccable sanitary state, respect for the integrity of the grapes during transfer to the presses, slow pressing respecting the harvest, cold settling, alcoholic fermentation in temperature-controlled vats, filtration of the base wine on tangential filter. Second fermentation in the bottle, obtaining a pressure of 5.5 bars, maturing on slats for a minimum of 12 months, disgorging with the addition of liqueur d'expédition.