It lies in the close vicinity of La Perriére a Mazis Chambertin and it is considered as one of the best situated vineyards. Its soil is a mixture of clay and limestone. It used to be a quarry but later it was filled with soil and planted. The vines are approximately 45-years-old, densely planted at 10.000 vine/ha. In 2012, the yield was 30hl/ha. Hand harvested then fermented for four weeks in wooden vats with manual punch-down twice daily. It was fermented with natural yeast while malolactic fermentation happened in the barrels. It spent 15 months in barrels and received a tiny bit of sulphur, only before bottling. Complex and dense. Black forest fruit on the nose, tons of fruit on the round palate with subtly chalky notes, with a thick but zesty and rich finish.