2/3 Pinot Noir and 1/3 Chardonnay
Vineyards & Viticulture
The vines are entirely worked by hand with careful training and thinning in order to aerate and allow for good ventilation of the grape bunches. Stephane does not employ hebicides and places an importance on a culture of high environmental value.
Clay and limestone
Harvest & Vinification
Vinification begins with selected yeasts, stirring on fine lees, malolactic fermentation done with cold stabilization to avoid any tartaric precipitation, and an aging of 3 and 1/2 years.