Terroirs: Clay-Marl, Marno-Greseux

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

Vinification : Selection of grapes at harvest time, vatting for 6 to 8 days in punching down tanks, devatting and gentle pressing, continued fermentation in temperature-controlled tanks, malolactic fermentation, maturing on fine lees for 5 months, filtering on tangential filter.

Food pairing : This is the ideal wine to accompany your white meats, charcuteries, Tartes Flambées. In summer, it will be the privileged guest of your grills.