Producer notes from North Berkely Imports:

"Natural winemaking at Domaine Vacheron is second nature. Taking care of the soil, and in turn the vine, is of the utmost importance to the family. Vines have been cared for biodynamically since the early 2000s, and the estate is certified in both organic and biodynamic practices. No synthetic materials whatsoever are used in the vineyards; the family makes its own organic compost. Yields are naturally low.

Harvest is exclusively by hand. Grapes are fermented on indigenous yeasts in a combination of stainless-steel or cement tanks and wooden, open-top fermenters. Wines are aged either in large oak cask or French oak barrels, depending on the cru and the vintage, and are bottled unfiltered, according to the lunar cycle."

About the cuvee:

"A south-facing vineyard, on a plateau.  The top-soil of ‘Chambrates’ is poor, a combination of clay and white stones, pieces of decomposed, shattered limestone (from the Jurassic geological era).  Vine roots are trained to reach down to the chalky limestone “mother rock” subsoils, a source of minerals and nutrients that the winemakers believe gives a “particular edge” to the wine’s aromas and flavors. 

Winemaking: Hand-harvested. Fermented on indigenous yeasts in large, upright wooden fermentation tanks (from 255-36HL). Racked, then aged for one year in same wooden tank. Unfiltered."