The wine-growing region

The terroir is located near the village of Auxey-Duresses. These east/southeast-facing parcels are at an altitude of 200 metres on a soil that is rich in limestone.

These vines come from the Chardonnay grape variety and were planted at a density of 10,000 feet/ha. They are over 50 years old.

The wine-growing process

The vines are pruned using the simple guyot method, disbudded in spring, and rigorously grown under the standards of organic farming (ECOCERT certified). Green grapes are harvested depending on the load. Green harvestings are carried out depending on the quantities of buds.

The wine-making process

After a precise ripeness follow-up, the grapes are harvested by hand and taken to a winery in small crates. The harvest is slightly trampled so that the juice flows into a pneumatic press. The juice is then settled. After placing the wine in casks by gravity, the must ferments in oak barrels. The cuvée is entirely placed into 228-litre barrels of which 20% are renewed each year. Coopers from the region produce these barrels and the fine-grained staves chosen come from the forests of the Allier department. After 18 months of ageing on fine lees, the wine is bottled after a slight filtration.