Terroir: Located east of the Grand Cru Clos De La Roche, this parcel with a poor and stony basement would once have been a place for breeding Falcons. Plot planted in 1952-2002.
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 (25% 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.
Wine: Bigarreau dress. Open and expressive nose, a light woody note emphasizes a ripe fruit. The attack on the palate is fresh, quickly follows a nice amplitude which then gives way to a full and generous volume of wine, melted tannins.