Terroir is Kimmeridgian clay‑limestone marl. Chardonnay on a steep southeast 38% slope; vines average 39 years. Tête de cuvée pressing; natural yeast fermentation at 18°C for three weeks and completed malolactic. Monthly bâtonnage for 18 months concentrates aromas, adds weight and aging potential. Palate: ample, generous with a very mineral finish.