

The pruning used is a short Guyot with 5 buds. The vine is bentin arcure of Mâconnais with a severe disbudding.
The grapes are harvested by hand at the right maturity.
The pressing is gentle with whole grapes.
The juice is put in barrels by gravity and natural fermentation iscarried out. The wine is aged for 12 months in new truncatedwooden vats with integrated stirring and 6 months in oak tuns.
The whole on total lees of origin.
No fining with a very light filtration. The bottling is done by us only by gravity.
The production is about 6 200 bottles for this wine.