Kimmeridgian soils with a layer of Jurassic clay and limestone, littered with small oysters
and fossils. 40-year-old vines.
Areas around Préhy and Chichée, including fruit from the well-regarded lieu dits of Malantes and Pargues (situated between the Montmains and Vosgros 1er Crus).
Organic in conversion, Highest Environmental Value Certificate (HEV) based on conservation, plant protection strategy and management of fertiliser and water.
The fruit was direct pressed and cold settled before a natural yeast fermentation with temperature control in tank. Malolactic was completed and the wine matured on fine lees for six months.