Grape variety: Pinot Noir.
Average age of the vines: 15 years
Complete destemming.
Natural yeasts.
Cold vatting for 3 to 6 days at 10 °C.
Fermentation for 12 to 18 days.
Pumping-over/Pigeage twice a day depending on the vintage.
15 months maturing on lees in oak barrels of which 10% are new oak.
3 months in a steel vat to prepare the wine for bottling
Lenticular filtering.
"Coming from a selection of vines located in Puligny-Montrachet and Meursault, this wine is dominated by notes of fresh and sweet red fruits. It is juicy with soft tannins. Best tasted young." Matrot
