Mâconnais village of Lugny on 283 hectares (ca 700 acres), not far from the prehistoric site of Solutré. East and south east exposure, vines on hillside slopes.
Production : Harvesting by hand as well as machine. Mechanical pressing of the grapes to extract the must, which is then fermented at low temperatures in stainless steel tanks. Total or partial malolactic fermentation, depending on natural acidity. Bottled after 6 to 8 months. Ready to drink shortly thereafter.
Soil : Clay and limestone