A Chardonnay vineyard, planted on limestone soil in the 1970s in Plotte, Mâconnais, approximately 10 minutes southwest of Tournus. It follows organic farming practices (though not officially certified), utilizing the Guyot-Poussard pruning method and horse plowing. Grapes are hand-harvested and cooled overnight in a cold room at 17°C. Crushing and pressing occur with a basket press for 2-3 hours, followed by overnight draining. The juice is then decanted, and the lees are preserved separately. Fermentation begins naturally with indigenous yeasts in used barrels of 228L and 600L. No sulfur dioxide (SO2) is added during vinification. The wine ages in barrels for 18-24 months, undergoes racking, and is blended in tanks for 2 weeks before."