

Guyot pruning is used. The vines are bent into the Mâconnais arch with severe disbudding.
The grapes are harvested by hand when they are fully ripe.
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 350L barrels and 6months in stainless steel tanks. 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 10 600 bottles for this wine.