Terroir:An extension of Lavaux Saint-Jacques, mid-slope, late ripening, silty-clay soil rich inOstrea Acuminata marlwith limestone.
Viticulture:Domaine owned, sustainable.
Vinification:100% destemmed, sorted, 3-week ambient yeast fermentation in stainless steel with daily punch-downs and pump-overs after the 1st week, pressed pneumatically, aged on the lees without racking for 18 months in 228 L barrels (50% new), SO2 added before fermentation and after malolactic conversion, no fining or filtration, bottled by gravity.