Vineyards are sustainably farmed, all grapes are harvested by hand and sorted, 100% of the grapes are de-stemmed, parcels are all vinified separately in open-topped, wooden vats, natural fermentations with indigenous yeasts. Grapes macerate for several days at 15°-17° Celsius, then must goes through alcoholic fermentation with occasional punch-downs and pump-overs. Must pressed gently by pneumatic press. Jus de presse is blended in with first press wine to settle for 24-48 hours, wines are racked by gravity directly into oak fûts deep into the cellar below the winery. The percentage of new oak varies with the vintage and appellation. Wines enjoy a long, slow élévage before being bottled unfined and unfiltered. Vines planted in 1973.
"In a recent tasting of this wine, it tantalized with the promise of majestic grand cru red Burgundy. The perfume is divine, the tannins are silky, and the length is remarkable. It is very pretty now, but this is one of the rare, exalted rouges I would recommend keeping your hands off if you can for at least five or ten years. With some age, it will develop into one of the most gorgeous Pinot Noirs to ever grace your glass." - Kermit Lynch Wine Merchant