Terroir is Kimmeridgian clay‑limestone marl. Chardonnay on a southeast 28% slope; vines average 42 years. Tête de cuvée pressing, natural yeast fermentation at 18°C for 3 weeks, completed malolactic. Monthly bâtonnage for 18 months concentrates aromas, adds weight and aging potential. Palate: fleshy fruit, mineral iron notes and rising spice with age. 2005: rich, round, mineral.