Yields are limited to 30 to 45 hl/ha. No chemical fertilizers are used, the soil is turned to promote diversity and health. All grapes are harvested by hand and vinified at the domaine in Gevrey-Chambertin. Grapes are de-stemmed most years. The must is cold soaked for 3 to 5 days to best extract color and aroma from the grapes. Fermentation is 100% natural and lasts for 18 to 21 days in enameled and stainless steel cuve. Punching down of the cap occurs twice daily. Maximum 30% new oak barrels are used to age the wine. Wines are aged for 16 to 18 months depending on the vintage. Wine are bottled at the domaine with no fining or filtering.
Dark berry juices and smoked meat with stony underpinnings and tinged by peat and black pepper pungency inform a finely-tannic palate, and this finishes with cut and clarity.
"A broad mix of parcels spread over Gevrey—a melting pot, so to speak—of flavors and terroirs." - Kermit Lynch Wine Merchant