This site is defined by thin, light-coloured soils over Kimmeridgian limestone marls on a relatively steep slope. Viticulture follows a balanced approach to pest control, with soils maintained through regular ploughing.

Vinification involves pneumatic pressing, followed by natural enzymatic settling for 12 to 24 hours at around 15°C, then fermentation with indigenous yeasts in a combination of stainless steel vats and barrels. Malolactic fermentation is carried out systematically, with assemblage after 8 to 10 months, fining if required, light filtration and bottling.

The wine is consistently the most delicate and elegant expression, showing an open, refined nose with notes of hazelnut and grilled almond. The palate is supple and gourmand, sometimes displaying gentle opulence in warmer years, yet always fine-boned and ethereal, supported by subtle acidity. With time, its minerality emerges through chalk and flint, finishing with a light saline, sea-air character.