The le Petit Beaufort parcel is surrounded by forests and prairies, with no neighboring vines at close proximity. This is one of the coolest microclimates in France, especially in the winter, at 300-315 meters of altitude with southern exposure.
Grapes are sulfured lightly at press to prevent oxidation. The wine ferments in old barrels until June of the following year. It then spends 30 months aging in barrel, after which it is bottled and aged on the lees for 2 more years with concentrated organic grape must where it undergoes second fermentation. Every bottle is disgorged by hand and has zero dosage. Organic