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Surface cultivated by the Domaine: 0.50 hectare in 4 parcels, planted at 10,000 vines/hectare. Facing east, at the foot of the slopes. The soil is red clay-limestone with pebbles, shallow, mainly composed of bedded sandstone, a very rare type of terroir in Burgundy. In the subsoil, we find colluvial sands from the Pliocene. Organic farming since 2005. Guyot Poussard pruning, severe disbudding, manual leaf removal. The soil is worked by ploughing and scratching.
Manual harvesting in small 15 kg boxes. Sorting of the harvest in the vat room on 2 tables. Long and progressive pressing of whole grapes, partially crushed. Slight settling of the must, direct entonnage. Vinification and beginning of ageing without sulphur. Fermentation and ageing in 600-litre Austrian barrels and pieces of oak, with 10% new wood, for 1 year, with some stirring, then 6 months in vats. The wine is bottled after a light filtration and fining if necessary, following the lunar influences.
Suggestions for accompaniment
Andouillette with mustard sauce - Crispy sea bass with foie gras - Beaufort cheese soufflé - Almond trout.
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