Là-haut comes from the oldest block of vines from Nicolas Jacob's first 1 ha parcel in L'Etoile, which he began farming in 2015.
Liassic marl (limestone, rich in gryphaea fossils / paper shale)
After being manually harvested, the grapes are left to settle for 12 hours. The wine is fermented in 228L barrels with indigeneous yeasts. There is then no intervention until bottling
ElevageAged for 18-24 months in demi-muids. The wine is then bottled unfiltered and with no added SO2