VINEYARD Fruit comes from 1.13 ha of organically-farmed, 25+ year-old vines planted on the clay and limestone soils of the Serein's right bank, adjacent to Chablis' Grand Crus. Wines from this area are generally considered to be richer and more structured than other 1er Crus.
VINIFICATION After pressing, the juice is racked for 12 to 14 hours where malolactic fermentation takes place on the lees in temperature-controlled vats. Only indigenous yeast is used. All lots are vinified and aged in small stainless steel tanks. The wine is lightly fined before bottling.