The vines here were planted by Elise’s grandparents in 1965 and cover both the lower and top portion of this tiny plot. Spontaneous fermentation using indigenous yeasts is followed by malolactic. The wine was aged for 10 months in a mixture of 20hL oak barrel and 228L barrel, then spent 20 month on lees in bottle before being disgorged. No dosage. This blanc de noirs offers a fragrant nose packed with red berry fruits and citrus. The presence of chalk in the top end of the slope contributes to the structure and depth of the wine.