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.
"Hallowed wine from hallowed ground here. Even the Follin family speaks of this cuvée in hushed, reverent tones. Not only is this something rare and extraordinary for us, but it inspires the same wonder from its own makers. Since 1998, from a tiny sliver of rows in the heart of this grand cru, they manage to get just enough grapes to fill up a couple barrels…in a good year. And even after twenty-six years, come harvest day, they tell me they still feel a sense of honor to be able to walk the ground and cut the grapes. Once back in the winery, they are invariably left in awe of the power, density, and guts of the juice. It’s fermented and raised slow and long, and once the tannins are tamed, it finds its way to bottle, of which a select few have an allocation. The family can only afford to keep a few lonely bottles for themselves, which they tuck into their cellar to be saved for the most special of special occasions. These bottles can age pretty much longer than any of us, so don’t hesitate to tuck one or two away." - Kermit Lynch Wine Merchant