Years when planted: 1958 and 1959.
Surface: 1ha 15a (2.84 acres).
Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
Homeopathic fining and very light filtering if necessary.
Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.