Planted in the 1970s in Ladoix-Serrigny, at the base of the hill of Corton over limestone scree and silt soil with siliceous stones. 300m elevation, facing south and southeast.
Viticulture:
Biodynamics methods (not certified).
WineMaking:
100% de-stemmed. 5-6 days cold maceration in wood tank. Fermented over ambient yeast fermentation for 12-25 days in open vats.
Aging:
Aged for 15 months in used barrels (10% new). Then blended and aged further in stainless steel tank.
