Vineyard: The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.
Orientation: South facing with a slight slope.
Soil: Decomposed granite and crumbly schist referred to regionally as "rotten rock".
Viticulture: The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.
Vinification: Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.
Aging: In vats on the lees. All terroirs vinified and aged separately.