All grapes are harvested by hand and vinified at the domaine in Gevrey-Chambertin. Grapes are de-stemmed most years. Yields are limited to 30 to 45 hl/ha. No chemical fertilizers are used, the soil is turned to promote diversity and health. 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, vines planted in 1958.
The cornucopia of ripe fruits on display is enough to make your mouth water before you even take the first sip. This forward quality is what makes these reds so compelling—they do not have a tannic structure that makes them inaccessible in their early years, and while they are juicy and full, there is no excess fat. In summation: brilliant.