Area of Production

Village of Péronne (in the Mâconnais), locality “Les Burdines”, with an east-south east exposure, on hillside vines.
Harvesting by hand as well as machine. Grapes pressed to extract the must, which is then fermented at low temperatures in stainless steel tanks.
Total or semi total malolactic fermentation, depending on natural acidity
Soil : 6 hectares (15 acres) of clay and limestone soil.