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To the north of Chambolle, this parcel is directly below Les Fuées on flatter terrain. The clay soil is deeper, with a higher percentage of marl.
Hand-harvested and scrupulously sorted, the wine is fermented in open stainless steel tanks for around three weeks, then matured in oak barrels, about 50% new, for 18 months.
On the palate, richness, breadth and structure emerge from what is undoubtedly the most tannic Chambolle, but with tannins of velour. It’s a powerful and elegant wine which improves with bottle age.