Terroir: The Chardonnay is produced on gravel and early Jurassic limestone gravel rich clay with blue marl soils around the lieu-dit « le Corvées sous Curon ». All plots are based on organic agriculture.
Vinification: Entirely hand harvested, the grapes are gently pressed with a pneumatic press for gentle extraction on whole clusters. The fermentation starts thanks to indigenous yeast at temperatures below 22°C. The malolactic fermentation is done in barrels the following spring with top-ups of the ullage every 10 days without the use of any sulphites.
Pascal and Evelyne started in 1991 by renting some Chardonnay vineyards. By 1995, they had jumped in full time and nowadays they own 7 hectares of land planted with all local varieties: Savagnin, Chardonnay, Trousseau and Ploussard. They were certified in 2010 but had been working naturally for ten years before obtaining the official stamp. Their customer base has been growing steadily as their production develops. Their wines are considered some of the best in the region.