The grapes come from a single plot of old 75 years old vines.
This plot is on a slope, and the soil is made of limestone and schists, which gives minerality to this wine.
Harvest is made manually with small crates, and the grapes are refrigerated in a reefer container for one night (6/7 degrees).
The following day, direct press of the grapes, and the juice is put in fiber tanks for 2/3 days. Then Yohann proceeds to débourbage (which consists of allowing the grape must to settle before racking so that the solids sink to the bottom of the vat, eliminating or reducing the need for filtration). Then another fermentation for 3/4 days, after which he bottles the wine.