The ultimate expression of the vineyard
French winery with eight hectares of top quality vines in the Côte d'Or area. This winery combines tradition and the latest technology. The bunches are completely destemmed and placed in 25 to 50 hl cement vats, with hardly any crushing, for subsequent cold maceration. Fermentation is carried out by controlling the temperature and retaining CO2 to maintain the aromatic freshness of the grapes. The wine is left to settle on its lees until it is racked into oak barrels, new for the Grand Cru and second or third use for the rest of the range, where it is aged between 15 and 18 months, depending on the vintage. The wines are bottled with minimum doses of sulphur dioxide, without fining or filtering, in order to maintain the typicity of each terroir.
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