The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation.

Ageing in stainless steel vats on the lees (90%) and in  228 liters oak barrels (10%) for about 6 months

The cru is made up of two north-south slopes, bounded by the Bourbonne and Mouge valleys. They are made up of Bajocian limestone with entrocitic deposits and Oxfordian (Jurassic) marl-limestone strata. Other soils at the bottom of the slopes are made up of clay with ‘chailles’ (sandstone pebbles), facing east and well drained.