Planted in Meursault and Volnay over clay-limestone for Pinot Noir vines. And planted in Pruzilly over blue stone for Gamay vines.
Viticulture:
Yield 35 hl/ha.
WineMaking:
100% whole-cluster gamay grape. Fermented for 15 days over natural yeasts in concrete vats. The Pinot Noir is de-stemmed and fermented for 15 days over natural yeasts in barrels.
Aging:
The Gamay is aged for 8 months in steel tank. The Pinot Noir is aged in oak barrels (20% new). Then blended before bottling.
