75% of the grapes used in making this wine came from older vines on the flat lower parts of the farm. 25% came from the younger vines on the slopes.
75% of the wine was produced from older vines. Whole bunch pressing fermented in Nevers and Allier barrels for 8 months on the lees. 25% of the wine was produced from younger vines, whole bunch pressing fermentation at 14 degree Celsius left on the lees for 8 months.