Organic viticulture using minimum intervention and no fertilizer, only organic manure. The vinification uses natural, indigenous yeasts, temperature is controlled using a heat pump and no malolactic – simply left on lees until bottling.  Bottling once per vintage in September after 10 months, using own equipment at domaine. The taste is fresh & capricious with a breezy zing of acidity & enticing aroma.  Perfect for shellfish and light goat cheeses.