Terroir: The chardonnay is produced on a limestone scree terroir at a place called "Le Cul du Brey" conducted in agrobiology.
Vinification: The grapes are hand-harvested with a severe sorting in the vineyard. Soft pneumatic pressing in whole harvest. The fermentation starts in vats with indigenous yeasts and without sulphites. The second part of the alcoholic fermentation is in 228 litter barrel (old oak). The malolactic fermentation in barrels happens the following spring, with a topping every 10 days without So2. The wine is aged in wood on fine lees topped for a minimum of 18 to 24 months, without sulphites. The wine is bottled according to the Maria Thun lunar calendar.
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.