The Chardonnay vines, aged 5 to 11 years and planted on an alluvial fan, were carefully hand-harvested in mid-October. Immediately after harvest, any damaged or rotten grapes were meticulously removed. Using a whole-bunch (whole-punch) technique, the grapes were gently pressed at low pressure with a Bucher Vaslin pneumatic press, preserving the character of the fruit. After approximately one day of débourbage, fermentation was initiated with wild yeast. The wine was then slowly matured for about 11 months in a combination of French oak barrels and stainless-steel tanks. A small amount of SO₂ was added only before bottling, and the wine remains unfiltered, fully expressing the vineyard’s character and the natural strength of the grapes.