Terroir: Far northwest corner of the Nuits appellation, bordering Vosne and diagonally adjacent to les Malconsorts, mid-slope, hard limestone bedrock.
Viticulture (négoce): Sustainable, old vines with lots of millerandage.
Vinification: 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless steel tanks. Malolactic fermentation during the cuvaison or immediately after pressing. Aged 12 months in used oak barrels, racked and aged on the lees another 12 months in stainless steel tanks. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.
