Planted in the 1980’s on Limestone-clay soil resting on a gravelly surface made up of limestone debris. Facing southeast, it is located below the Grand Cru Chapelle-Chambertin. Density of 10000 vines/ha.
Viticulture:
Organic methods (not certified).
WineMaking:
Whole cluster fermentation takes place over ambient yeast and without temperature control for 2 weeks. No SO2 is used and regular punch downs are made twice a day. Malolactic fermentation takes place in barrels.
Aging:
Aged on lees for 15 months. Reductive style, without racking but some stirrings.
