0.9 ha. planted in the 1930s; lieu-dit Les Rouges du Bas in Flagey-Echézeaux. Oxidized iron-rich soil. Facing east.
Viticulture:
Regenerative agriculture, biodynamic methods and organic (in official conversion). Gobelet pruning, complete cessation of trimming and high trellising.
WineMaking:
100% whole cluster. Fermented over native yeasts.
Aging:
Aged for 14 months in used barrels (30% new). Blended and aged for 2 additional months in tank.
