From 15-year-old vines in Beaune.
| Vinification | The grapes are pressed in whole bunches, undergo debourbage for 24 hours, and then the resulting wine is fermented using indigenous yeasts in barrels at a controlled temperature of 18-20°C. |
| Élevage | Aged in 25% new Allier oak barrels for 12 months with one racking and finally 6 months in steel vats; fining but no filtration. Bottling done at the estate. |
| Vineyard Soil | Shallow and stony clay and limestone soil. |
From 15-year-old vines in Beaune.
