Sunny, brown-clay/limestone on the mid- to upper-slope gives ripe yet lifted fruit, and the cuve is picked in the morning, cold-soaked five days, then native-fermented 15 days with pump overs to begin and light punch-downs to finish, using 100% whole clusters; levage is 14 months in 500 L and 228 L barrels (25% new) plus 2 months in stainless, with slow lenticular filtration and ~15 mg/L free SO (1,530 bottles).