Organic/biodynamic farming; clay and limestone soils from Jurassic age; made in methode traditionelle, where juice from direct press goes into fermentation and is raised on fine lies in stainless steel tanks for 3-4 months; the 2nd fermentation happens in the bottle, and the wine is raised on racks for 12 months followed by 18 months on the lees in bottle; minimal So2 at bottling only; 12% ABV
