Production: 40.000 bottles
Surface: 85 ha
Soil: sandy gravel for 80% of the surface and clay gravel for the remainder
Subsoils: translucent sands, pure gravel crossed through with red clay and limestone marls, fossilised oyster bed and red and white clay
Grapes varieties and pruning: sémillon (65%) pruning à cots and sauvignon (35%) pruning with long branches
Density of plantation: 6660 pieds/ha
Root stock: Riparia, 33 09, 101 14, 161 49
Average age of the vines: 15 years
Harvest: Entirely manual, with successive selective harvests (2-6 harvests) of botrytized grapes. A minimum potential alcohol level of 20° is required to begin harvesting.
Fermentation: Partly in temperature-controlled stainless steel vats and partly in barrels. The different batches are fermented until they reach equilibrium (about three weeks), the nature of which depends on their plot selection. Chaptalization, cryoextraction and any other enrichment technique are strictly prohibited.
Maturing: In vats and barrels for 12 months.