The Vines
One of the priorities of the estate is the careful handling of the vines. Pruning is the principal work in the vineyard from the end of autumn throughout the whole of winter. In spring, work on the vines is more frequent; starting in the month of May and sometimes even at the end of April, debudding begins, followed by the lifting of “les fils”, plowing, and trimming of the vines. The vines are farmed using sustainable agriculture, however it is necessary to protect the vines from disease and parasites using minimal treatments.

Harvest & Vinification
In September, the harvest is hand-picked for a period of 9-10 days. The pressing is pneumatic, and vinification is done using traditional methods. The wines are aged in a vaulted cellar for 12-18 months in oak barrels of about 20-15% new wood. The white wines undergo bâtonnage until the month of March.

An exceptional Meursault. Old vines produce the tastiest grapes. And the average vine age on this vineyard is 35-40 years old. The result is long, structured and tastes even better with age. This is exactly why Meursault is one of Burgundy’s most celebrated spots. It’s creamy and rich, with notes of toasted almond, honey, hazelnut and flint. At its best with cod.

This wine has beautiful minerality which awakens the taste buds; notes of grapefruit and lemon are present. The oak is present but only slightly so, and pairs delicately with the bouquet of the wine.