From the villages portion of La Bossière among other parcels totaling three hectares. Since 2013, farming shifted to an organic emphasis with some adoption of biodynamic principles as well.
Destemmed and fermented in concrete vats with punch downs (not pump overs) to avoid too much oxygen during fermentation. Aged 14 months in one-year-old Francois Frères barrels. No chaptalization or acidification.
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