Size:1.2 ha (2.96 ac)
Vine Age:Planted 1933, 1952
Terroir:Sand and clay, soft limestone base soils.
Vinification:Pressing of whole clusters. Natural yeast fermentation in oak barrels (new, 1-2 year old). 18 months aging on fine lees in barrel.
From two old vine parcels, the pruning method is Guyau Val de Loire. Vineyards are planted with a density of 5,500 vines per hectare and the maximum yield is 35 hl per hectare.