All grapes are harvested by hand, with several passes through the vineyard to pick grapes at the optimal point of maturity. Sorting happens in the vineyard with each grape being inspected by the harvesters. The goal of the vinification and aging is to let the wine develop at a very slow pace. Vinification without sulfur, small amount of sulfur added at bottling.
Vines 70 years old. 30 to 60% of grapes are de-stemmed (depending on parcel and vintage). Grapes undergo a slow, temperature controlled maceration for 20 days. Wine is aged in 25% new oak barrels. Wines are never racked. Wines are aged for a minimum of 15 months.
"Jean-Marc Vincent is a master of 1er cru Santenay, but this tête de cuvée does not officially have 1er cru status or bear a lieu-dit. Instead, it is a blend of the Vincents’ oldest parcels in Santenay, made using gravity-flow vinification. Flavors of blackberries, spices, ash, strawberries, and soil come with a solid tannic spine. This exquisite red is ready to drink now, but can also be put away for at least 5 to 10 years." - Kermit Lynch Wine Merchant