Vineyard: Four fossil-rich parcels near the Brochon border planted in 1919. Old vines, many nearing 90 years of age. The name "Ostrea" refers to the oyster shells found in and around these parcels.
Soil: Diverse array of clay/limestone, fossil rich soils
Viticulture: The vineyard is farmed using biodynamic practices and all grapes are harvested by hand, sorted once in the vineyard and again at the winery. Up to 10% of the crop may be rejected.
Vinification: Vinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.
Aging: The wine is aged in French barriques of which 30-75% is new depending on vintage.
(35% new oak): Bright, dark red. Reticent, slightly musky nose hints at red berries and animal fur. A step up in richness and breadth from the regular village wine, with harmonious acidity giving the wine excellent vinosity. Plum, cherry and game flavors carry through to a persistent finish featuring supple, dusty tannins.