The vineyard parcels cover 23 acres on steep hillsides with south-east exposure, argilo-calcareous subsoil and fallen rocks on the surface.The viticulture is sustainable with plowing of the soil and limited addition of synthetic products. Harvest is manual followed by pneumatic pressing.  The partial fermentation is then kicked off at low-temperature in stainless steel tanks to obtain a off-dry wine with low alcohol content.  The wine is then lightly filtered to keep the yeasts.  The fermentation restarts naturally for a minimum of 2 months, and the overpressure created in the bottle stops any new fermentation of the grape.  The Disgorgement is done by decanting the bottle under pressure, with a sterile filtration.