A single-vineyard cru bottling from vines planted in 1968 at 500m, facing southeast. Harvest was in late September at yields of 10,000kg/ha (60hl/ha). Fermentation is in concrete vats, with about half the harvest macerated on its skins for two weeks during fermentation.  Aged in concrete on the lees for one year followed by two additional years in bottle before release. 6,600 bottles and 150 magnums made.