From the lieu-dit Aux Boutières in Savigny-les-Beaune, on clay-limestone and marl soils, planted in 1984. Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts two months) in barrel with no added sulfur. Aged in barrel (no new oak) for about nine months, then racked with minimal SO2 adjustment. No fining, no filtration, bottled before the next harvest. Practicing organic