Grape variety: 100% Pinot Noir.
Terroir: Coming from a Mazoyères-Chambertin vine, its shallow soil is characterized by a substrate of gravel and yellow clay. Plot planted in 1980-1986.
Vine Growing: Vines pruned in Guyot. The branches are crushed and spread on the ground to improve its aeration and its microbial life. These plots have always been maintained only by plowing. Pruning, wood pulling, evasivating, lifting, leaf stripping, as well as the harvest are among the main works carried out by hand.
Winemaking: Manual harvest, maceration for 5 to 7 days, fermentation with indigenous yeasts at controlled temperature (max 33 ° C), punching down and pumping over. The aging is done for 12 months in barrels (35% new barrels, first sedimentation), racking, then 2 to 3 months of aging in stainless steel tanks, (second sedimentation), then bottled without fining and generally without filtration.
Annual production: 900 bottles, bottled on the estate.
Wine: Regularly compared to a 'school wine', for the presence of all the markers of a Gevrey Grand Cru. Deep ruby color. Full, generous, expressive nose. Superb volume in the mouth, melted and balanced tannins.
Aging potential: from 16 to 18 years old.