The grapes come from a 1.5-hectare, southwest-facing plot with clay-limestone soil. The vines were planted in 2000 and are farmed according to biodynamic principles. The winery itself is Demeter-certified. After manual harvesting, with a yield of 30 hectoliters per hectare, the uncrushed grapes are sulfited once with 20 to 40 mg and then pressed using a traditional vertical Coquard press. Fermentation and aging take place without the addition of yeasts in 228 and 400-liter wooden barrels. The wine remains in the barrel for eight to ten months and undergoes malolactic fermentation. Racking is done as needed, and the wine is bottled unfiltered and without dosage. Annual production ranges from 3,000 to 4,000 bottles.
