12-year-old Chardonnay, on Upper Triassic limestone and sandstone.
 Between 320 and 350 meters above sea level.
 Very slow pressing of whole bunches, very clean settling and fermentation in stainless steel vats for 9 to 10 months at low temperature (around 10°C).
 Indigenous yeasts
 Total SO2 (sulfur) less than 50mg/l.
 Sweet and fruity wine.