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This vineyard is less than half a hectare in an exceptional spot, circled by Romanée-Saint-Vivant and the Richebourg to the south, and by the Echézeaux to the north. The average age of the vines on this vineyard is between 60 and 70 years old.
The wine is fermented 50% whole-cluster; the fruit is put in tank without any crushing. A cold soak follows, then the alcoholic fermentation takes place with very little intervention,with pump-overs and punch-downs as needed. The wine is then gravity-fed into French oak barrels (30% one-year-old, 70% new) for malolactic fermentation and aging. Bottled at the beginning of March.