From the southern end of the Beaune Premier Cru slope below the famous vineyard of “Clos des Mouches” and next to Pommard’s grand climat “Les Epenots”.
Vinification
Hand-harvested, chilled overnight, and sorted, 5% of the harvest was destemmed and placed at the bottom of a wooden vat, the rest of the clusters were put on top for a no SO2 native fermentation. The fruit was untouched during c u v a i s o n , with one p i g è a g e each of the last two days of fermentation on skins, then pressed on the 13th day and left to finish sugars in tank. The wine spent 18 months in a mix of 3 0 0L to 5 0 0L barrels of ages between one and seven years (no new wood). Racked out of barrel under air pressure, settled for three weeks in tank before being bottled under a DIAM 10 closure without fining nor filtration.
