Chardonnay produces on a soil of calcareous scree at a place called "Cul du Brey" conducted in agrobiology / biodynamics.
Yield 30 hl / ha Manual harvest with severe sorting in the vineyard Soft pneumatic pressing in whole grapes Native yeasts, sulphiting from 0 to 20 mg / l on must, according to health status, must acidity ... Static settling for 12 hours without adding product. Beginning of alcoholic fermentation in vats with temperature control lower than 22 ° C by cooling by a system of flags. Second part of the alcoholic fermentation in barrel of 228 liters, no new barrel. Malolactic fermentation in barrel the following spring, every 10 days without So2 In search of minerality, rearing in wood, without new barrel, on fine lees, ouill during minimum 18 to 24 months, without sulphite. Bottled according to the Maria Thun lunar calendar, filtration if necessary and addition of 0 to 15 mg of So2 bottling according to air resistance.