A white dry wine with a fresh and clean profile, and a bit of character in the aftertaste.

The vines are 10 years old on average, grown on brown clay-limestone and Kimmeridgien limestone.

Le Causse Chardonnay is fermented in small concrete vats at low temperatures of less than 68 degrees Fahrenheit, using indigenous yeast. It remains in contact with the skin during this process to extract the complexity of the chardonnay. Then the wine is aged in 1,200-liter "egg" foudres for 7 months, with regular stirring of the fine lees.