A vineyard in the village, close to the estate. Two-thirds of the wine that was blended from several parcels comes from premier cru areas. It’s a dense and serious Burgundy, with raspberry, plum fruitiness, roses and spices. It’s juicy and lively.

The fruit, harvested from a dense, east- to southeast-facing, clay plot, was fermented in concrete and wooden vats for 2-3 weeks, without destemming – in whole bunches – and with no added sulphur. After going through the vertical press, the fresh wine was stored in used barrels in the cellar for 15-18 months. Bottled unfiltered and unfined, with minimal sulphur.