Chardonnay between 20 and 30 years old, on blue marl and gryphaea limestone, between 320 and 330 meters above sea level.
 Very slow pressing of whole bunches, very clean settling and fermentation for 10 months at low temperature (around 10°C) in stainless steel vats.
 Native yeasts.
 Total SO2 (sulfur) less than 50mg/l.
 Fresh and cheerful wine