The vineyard is located in the village of Chablis, in the very heart of Chablis, on the left bank of the Serein River, and benefit from an excellent south, south-east exposure. The soil is made up of kimmeridgien clay, a soil specific to the Chablis region. It is rich in fossil shells of a small oyster, Exogyra virgula, frequently found in the Chablis soil.

Harvested by hand, carried by small trailers, which unload the grapes by vibration to avoid crushing, then we use a sorting table to eliminate unripe or damaged grapes. Pneumatic winepress. Cool racking. Natural yeasts. 55% in stainless steel vats with temperature-controlled fermentation. 45% in barrels (2-3-4 years old barrels, less than 5% of new oak) for 8 months, and blending before bottling. 100% of the malolactic fermentation. Natural tartaric stabilization after 12 to 16 months aging.