Planted in the 1920s at mid-slope, a very early ripening terroir, the topology causes a constant northern wind. Shallow loamy soil with many fine and coarse limestone pebbles. “The parcels are managed with agroforestry, with peaches and apricot trees planted both within and around the rows. A windbreak hedge was planted along the north side to prevent spring soil desiccation.” Sorted, 12 to 20-day fermentation and maceration in stainless steel. Fermentation started with an ambient yeast pied de cuve. Aged for 23 months in 120 and 550 L sandstone vessels,.SO2 added as needed, typically before racking or bottling, 32 ppm total SO2.