100% Chardonnay. From 70-year-old vines, planted mid-slope with eastern exposure on clay-limestone soils. They are sustainably farmed and harvested by hand. The whole clusters are pressed directly; the juice is settled in tank for 24 hours. Fermentation is spontaneous with indigenous yeasts in small barrels (up to 20% new, the rest used up to 5-6 vintages) with regular stirring of the lees. The wine goes through malolactic fermentation and is aged in the same barrels for about 9 months before bottling with a gentle, non-sterile filtration.