Chardonnay over 30 years old, on clay-limestone soil very rich in iron, known as “calf’s liver limestone”.
 Between 320 and 350 meters above sea level.
 Very slow pressing of whole bunches, very clean settling and fermentation in stainless steel vats for 10 months at low temperature (around 10°C).
 Native yeasts.
 Total SO2 (sulfur) less than 50mg/l.
 A wine that is both round and fresh; a real treat!