From two parcels between 90 and 200m above sea level, totaling 2.2 hectares; one is 7 years old, and the other is 40+ years old. Both sites face southeast and are trained guyot, and the vines are ungrafted.  

Harvested by hand in the beginning of October at yields of about 5,000kg/ha (27-30 hl/ha).  In the cellar, the grapes were destemmed and allowed to macerate on the skins for a few hours (in cooler vintages, maceration could last up to 3 days) after which they were softly pressed and fermented in stainless steel.  Malolactic is only partially completed.  The wine remains in tank for 10 months, 8 of which are on the lees.  The wine is lightly filtered and sulfured (about 10mg/l total added) and bottle aged at least a year before release.