From just two hectares, in a slightly cooler zone than the Chablis, with Portlandian soils.  These soils are slightly younger limestone than their famed Kimmeridgian counterparts, emphasizing the fruit rather than mineral aspects of these classic wines. The vines also are younger, averaging 30-years old, and the wine has an alluring citrusy freshness with an aromatic finish.

After strict selection at harvest, grapes are pressed very gently in a pneumatic press, the must is allowed to settle naturally and is racked 12-24 hours after pressing.  Fermentation takes place in temperature-controlled, stainless steel tanks for 4-6 months, and sedimentation occurs naturally.  The wine then ages a further 3-6 months on its fine lees.