From 10 hectares of vineyards located in the town of Beines, in Burgundy, France, with a south-east orientation and calcareous and limestone soils. 100% Chardonnay. 54,000 bottles.

 The 1er Cru Vau Ligneau parcels are handpicked. Once the juices are in stainless steel tanks, they first go through a 100% activated alcoholic fermentation with natural yeasts for 15-18 days at low temperature (18°C) then through a 100% malolactic fermentation thanks to natural bacteria. at 20°C for a few months. After a racking manipulation to take out the gross lees, the wine ages in a tank on fine lees for at least 6 months with a a pumping over on a weekly basis. It is then filtered and bottled. This last part is made tank by tank, the rest of the wine remains in storage for at least 18 months.