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A blend of the Seurret and Crenilles plots planted in Pommard in the Bourgogne appellation. These vines are pinot fin, where limited yield allows the pinot noir grape variety to truly express itself.
As harvest is starting earlier each year due to climate change, it is often necessary to carry out a pre-fermentation cold soak for 5-6 days. Then fermentation occurs in wooden vats for about 10 days where temperatures can rise to 32-34°C. Next maceration takes place for a few days until the temperature in the vats lowers to 20-22°C. Pneumatic pressing, 2 days of settling, and then placing into barrels for 14 to 18 months (50% of the oak barrels are new with 4 years of drying and 50% have been used once).
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