From old vines in the
lieu-dit of “La Grande Charrière”, a vineyard at the base of the slope, made up of old alluvial decomposed granite, schist and clay. These soils yield wines with both high toned aromatic intensity and a firm core. Inspired by Jules Chauvet’s fermentation notes from 1972, the hand-picked clusters were placed in a vat for three weeks with no crushing, pumping or plunging, the grapes undergoing what Chauvet called a
fermentation aromatique. Pressed after 21 days, the wine finished fermentation in tank before nine months in a wooden vat. Bottled unfined and unfiltered.