From estate vineyards in the Cote de Beaune, soon to be HVE3 certified. Average vine age 35 years. Machine and hand harvested
Clay and limestone, lean soils, slightly marly
Slow and gentle pressing (pneumatic press). Cool fermentation (18-20 C) using selected yeasts. 100% malolactic fermentation done. Fining with casein and bentonite. Lightly filtered (kieselguhr and lenticular). 30-35 free Sulphur, 65-80 total Sulphur.
10 months in used oak cask