Wine produced from old vines between 40 and 70 years old is characterized by its refined austerity.

Soil: silicon-clayey on late mica schists.

Grape variety: 100% Melon de Bourgogne.

In the cellar: Pneumatic pressing and cold static sedimentation. Alcoholic fermentation takes place at a controlled temperature (16° – 17°). Aging for 14 months on fine lees in underground tanks (typical of the Pays Nantais).