Terroir: the plots are located on three terraces, facing east at an altitude of 120m in Caux. Soil of basalt scree, silt and Villafranchian gravel.
Harvest: manual, yield 25hl/ha
Vinification: de-stemming (without crushing), and vatting by gravity. Separate vinification of each grape variety in traditional fermentation with two delestages and pigeage. Post fermentation maceration for 20 days.
Aging : In 500L barrels (15% new wood) for 12 months.
Tasting notes: Aromas ofblackcurrant, graphite, cedar, spices (clove and white pepper). On the palate, the wine is elegant with a nice concentration of fruit, with present but well refined tannins that push the finish further