The Chardonnay grapes are hand-harvested in mid-September. Alcoholic and malolactic fermentation in thermoregulated stainless steel tanks, using indigenous yeast. After which the wine is aged on the lees for 2 months and a further 8 months in stainless steel. 6 months in bottle before release. 

As an aperitif, as a starter with scallops, or as a main course with white fish, lean poultry or dishes based on puff pastry and mushrooms.