From a small parcel (.65 hectare) the vines are 16-43 years old. Yields from this vineyard are very low; 20Hl/Hectare. Poulsard produces very loose bunches with very thin skins and the grapes are de-stemmed by hand and undergo a 24 hour cool (11C) maceration before the alcoholic fermentation. The wine is fermented and aged in a closed vat for one year. Only indigenous yeasts are used.
The resulting wine is a classic Jura treat. Very light, garnet color with delicate floral and cherry notes in the nose. While light bodied in the mouth, with air the wine fills out and shows a gorgeous airy texture with delicate berries, earth notes and some leather.