Age of the vines: 11 years old (planted in 2008)
Vinification: Grapes are hand harvested and destemmed. Natural fermentation with indigenous yeast starts in stainless steel vats. The fermenting juice is then transferred to oak barrels. End of fermentation and ageing for 2 years in these barrels. No sulphites added. No filtration and no fining.
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.