The Pinot Blanc vineyards were cultivated in 2002 on a steep hillside of slate soils covered with pebbles, the result of the last great ice age, combined with a small percentage of clay. After gentle pressing, the must be partially fermented in 10-year-old oak barrels by indigenous yeasts only. The wine, produced in cuveé, then results in a rich mineral profile with aromas of almond, toffee, and honey.