Four parcels of land, spread over the Butteaux slopes produce the grapes for this wine. Planted in 1970 and 1972, these are the furthest from the winery at a distance of 2km.
The terroir is Kimmeridgian left bank, featuring marl with oyster fossils. The topsoil has plenty of clay, limestone, and few pebbles.
100% Chardonnay from vines with an average age of 37 years.
The must undergoes a long fermentation using natural yeast in temperature-regulated tanks. Spontaneous malolactic fermentation. They are matured for a minimum of 12 months on fine lees, only in stainless steel tanks, with as little manipulation as possible.
The wine then undergoes a long stabilisation at moderated, low temperatures and bentonite-fined if necessary. One light filtration is performed before bottling at the winery.