From vines averaging 60 years on Sandy granite. Yann describes this terroir as being particularly fragile, acidic and mostly sand based. Carbonic maceration without punchdowns or pumpovers for a period of 17-20 days. Native yeast fermentation with no added sulfites. 7-9 months in used 225 liter barrels, at least 4 years old from both red and white wines. Racked by gravity. Bottled unfiltered by gravity following the lunar calendar. Aged 1 year after bottling before release.