Soil: Silty-clay terroir, consisting of sandstone grit and red flint on tuffeau (limestone)

Surface area: 5 hectares (12.35 acres)

Age of vines: 35-45 years

Pruning: Guyot Mixte pruning system

Cultivation: Covering the vine stock with soil in autumn, plowing-down in spring, tilling and allowing natural grass to grow between the rows; biodynamic practices include infusions and plant decoctions applied to the vineyards according to the lunar calendar. Certified 100% Biodynamic

The 2018-2019 winter was rather light in rain quantity and mild. When it was followed by a hotter than usual Spring, the vineyard ended up waking up very early with budbreak happening end of March. A few cold episodes slowed down the progress of the vine and on April 4, the frost hit the vines and impacted mostly the early chenin and reducing the yield by half. The summer was particularly dry and hot and if it wasn’t for the clay in our soil, the vine could have suffered even more. A very bright and warm end of season in September and October allowed the vines to finish their ripening in ideal condition, bringing fruits with concentration and a great freshness.

Destemmed grapes were fermented using native yeasts; average of 30 days maceration without extraction; gentle cap punching; limited pump-overs; and infusion techniques at temperatures of 18 C to 25 C (64 F to 77 F). Slow and gentle pressing in a pneumatic press.