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 cuvaison, with one pieage 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 15 months in a mix of 300L to 500L barrels, aged between one and four years (no new wood), and in two 220L glass WineGlobes. Racked out of barrel under inert gas pressure, settled for two weeks in tank before being bottled under a DIAM 10 closure without fining or filtration.
