Marie Louise and Alphonse Mayard, pioneers in the marketing of bottled wines as early as 1923, had already at that time placed their wine for export and on the greatest tables of French restaurants.More than thirty plots of land with 11 different grape varieties are
spread over the appellation, some of which have been planted for more than a century, shortly after the phylloxera period. Harvesting is done by hand in small crates. The grapes arrive in the cellar in perfect condition and are vatted by gravity. Fermentation is triggered by the only indigenous yeasts present on our bunches.