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The estate is located in Chorey-lès-Beaune, at the foot of the vineyards. The vines (12 ha) are worked according to the nature of the soil (ridging, simple clawing, or a combination of the two), no weedkillers being used. The vine shoots are crushed and reincorporated in order to structure and maintain the soil. Soil composed of sandy and gravelly alluvium at an average altitude of 230 m.
The grapes are harvested by hand, in small crates. A first sorting is done on the vines, then a vibrating table before and after de-stemming. Vinification lasts about 15-20 days with a cold pre-fermentation maceration. The red wines are settled and then put into barrels with 30% new barrels in the village, 50% in the 1er cru and 70% in the grand cru. The malos are made in the spring and then the wines are racked to be bottled after 15 months, without filtration.
Suggestions for accompaniment
Roasted quail - Grilled meat - Roasted aubergines with thyme and spices.
The wines of
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