Growing Conditions
In the vines, he practices very low yields, ploughs by horse, and works biodynamically, earning him the reputation as one of the finest farmers in the Côte d’Or.
Terroir: Classic clay-limestone soils
Viticulture: Certified organic, biodynamic methods
Winemaking
For his vinifcations, he presses long and slow, uses only indigenous yeast, and adds very little sulfur only at bottling.
Fermentation with the grapes’ native yeasts in fiberglass, 3 weeks skin contact and a long elevage in old barriques.
0-15% whole-cluster pressing
Aging
Aged for 10-12 months in barrel (15% new)
Nose
Berries with autumn forest floor, black spices, bramble and dark plums.
Palate
A perfect balance of texture is correct and minerality.