Soils
Clay-limestone
Harvest
Hand-picked with selective sorting on sorting tables, including one vibrating table.
Vinification
Either destemmed or with a proportion of whole clusters depending on the vintage. Cold maceration for 3 to 5 days, temperature-controlled fermentation, gentle punch-downs and 2 to 3 pump-overs per day. Total vatting time: 16 to 18 days depending on the vintage.
Ageing
14 to 16 months in French oak barrels, 35% new. Bottled at the estate.
A standout village Pommard from old vines bordering Les Epenots. Layers of dark cherry, plum and rose petal meet iron and subtle oak spice.
